Time 25m Yield 4 servings Number Of Ingredients 6 Steps:
Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop broccoli into 1/2-inch dice. Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli. Season with salt and pepper, to taste, and transfer to a serving bowl, to serve.
Time 1h5m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 375°. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain potatoes. Return potatoes to pan, add chicken broth; mash with a potato masher until slightly chunky. Add chopped broccoli and next 6 ingredients (broccoli through sour cream) to pan, and stir well. Spoon potato mixture into an 11- x 7-inch baking dish coated with cooking spray; bake at 375° for 35 minutes. Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.
Time 25m Yield 2 servings. Number Of Ingredients 6 Steps:
Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender, adding broccoli during the last 4 minutes. , Drain potato and broccoli; mash with milk, butter, salt and pepper.
Time 30m Yield 6 servings. Number Of Ingredients 6 Steps:
Place potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 10 minutes. Remove broccoli florets from stems. Peel stems and cut into 1/4-in. slices; cut slices in half. Add florets and stems to potatoes; cook 10-12 minutes longer or until potatoes and broccoli are tender; drain , In a nonstick skillet coated with cooking spray, cook onions until tender. Drain potato mixture. Add onions, sour cream, salt and pepper; mash.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Quarter potatoes, cover with water and bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain potatoes, reserving 3/4 cup of cooking liquid. Return potatoes and reserved liquid to pan; mash with a potato masher until slightly chunky. Add broccoli, onion, cottage cheese, dill weed, salt, pepper and sour cream. Spoon mixture into sprayed casserole dish. Bake at 375 for 35 minutes. Sprinkle with cheese and bake 5 minutes longer.
Time 15m Yield Makes 2 to 2 1/2 dozen small pancakes, serving 6 Number Of Ingredients 9 Steps:
In a large bowl, mix together the mashed potatoes, finely chopped broccoli raab, chives, baking powder, salt, pepper, Parmesan and flour. Beat the eggs and stir in. Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don’t worry if this is hard to do - if they stick – because when you flip them over you can flatten them into pancakes. Brown on the first side - about 2 or 3 minutes - and using a spatula, flip the potato and broccoli raab mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.
Time 50m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees. Prepare mashed potatoes following package directions. Mix with the mayonnaise and soup. Gently fold in the broccoli and half of the cheese. Pour into a 9x13 casserole dish and top with remaining cheese and bread crumbs. Bake for 30 minutes. Let sit for a few minutes before serving.
Time 2h5m Yield 10 Number Of Ingredients 6 Steps:
Place potatoes into a very large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 40 minutes. Drain. Preheat the oven to 400 degrees F (200 degrees C). Arrange potatoes close together in a 9x13-inch baking dish. Use a fork to press about 1 inch deep in the center of each potato until inner flesh is exposed. Whisk 1/2 cup olive oil, garlic, and salt together in a small bowl to blend. Drizzle over potatoes. Bake in the preheated oven, basting occasionally with the oil mixture, until potatoes are crisp and brown on top, about 1 hour 10 minutes. Add additional oil if potatoes seem dry. Sprinkle with parsley and serve hot.
More about “smashed potatoes and broccoli recipes”
Time 45m Yield 8 servings. Number Of Ingredients 10 Steps:
In a bowl, combine the first 7 ingredients; beat until smooth. Fold in half of the onions. Spread onto the bottom and up the sides of a greased 13x9-in. baking dish, forming a shell. Bake, uncovered, at 350° for 20-25 minutes or until edges are lightly browned., In a saucepan, cook broccoli in a small amount of simmering water until crisp-tender; drain. Place in the potato shell. Sprinkle with cheese and remaining onions. Bake 10 minutes longer.
