A rustic potato and broccoli casserole, a mix of creamy potatoes and fresh broccoli that just works, somehow. This is one of my very oldest recipes, perhaps because it's such a good recipe for using up leftover mashed potatoes – or an excuse to make extra!
SMASHED POTATOES AND BROCCOLI is one of those recipes you’ll make again and again and still, it’ll never turn out the same.
It’s highly forgiving. If you don’t have ricotta or sour cream, substitute cottage cheese. If you have leftover vegetables, throw them in too. If you want, turn the dish upside down by reducing the potato and increasing the broccoli. You get the picture!
Okay so let's be real. Leftover mashed potatoes are about as likely as leftover chocolate. This casserole is so tasty, it's worth making mashed potatoes just to make the casserole. Here's the simple recipe I follow.
MASHED POTATOES For mashed potatoes, chop two pounds of Yukon gold potatoes, leaving the skins on. Place in a Dutch oven, cover with salted water and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Drain, reserving a cup of the hot liquid. Return the potatoes and liquid to the pan and mash with 1/4 cup butter and 1/2 cup skim milk.
This makes about 5 cups mashed potatoes, you'll use 3 cups for the casserole. Okay wait! Does that mean there's leftover chocolate???
SMASHED POTATOES AND BROCCOLI
Baking time: 35 minutes
Makes 7 cups
- 3 cups leftover mashed potatoes
- 1 onion, chopped fine
- 1/2 cup part-skim ricotta cheese (Homemade Ricotta works great)
- 8 ounces fat-free sour cream
- 3/4 cup low-fat grated cheddar cheese
- 1/2 teaspoon dried dill (or 1-1/2 teaspoons fresh dill)
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 cups broccoli tops, chopped
Heat oven to 375F/190C. Grease a casserole dish.
In a large mixing bowl, mix all the ingredients except the broccoli until smooth with a wooden spoon. Add the broccoli and combine well.
Bake about 35 minutes until hot and bubbly.
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