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!
MASHED POTATOES For mashed potatoes, chop two pounds potatoes, leaving 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 hot liquid. Return potatoes and liquid to the pan and mash with 1/4 cup butter and 1/2 cup skim milk. Makes 5 cups mashed potatoes.
SMASHED POTATOES AND BROCCOLI
Baking time: 35 minutes
Makes 7 cups
- 3 cups leftover mashed potatoes
- 1 onion, chopped
- 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 1½ teaspoons fresh dill)
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 cups broccoli tops, chopped
Preheat oven to 375F. Grease a casserole dish.
In a large mixing bowl, mix all ingredients except broccoli until smooth with a wooden spoon. Add broccoli and combine well.
Bake about 35 minutes until hot and bubbly.
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