Saturday, March 17, 2012

Cheesy Broccoli Mashed Potatoes

Happy St. Patrick's Day! I am working at my second job this weekend feeding Guinness and green beer to the  masses. Not my favorite way to spend St. Patty's, but my parents, sister, nephew, and husband are coming in for a visit tonight. I think I will also head down to the Irish pub for a short happy hour (or two) before I tonight. I made these mashed potatoes for dinner the other night along with a grilled pork tenderloin, and I realized they are perfect for today because they are GREEN! I saw this recipe on Pinterest posted from Sweet and Savory Tooth. I was immediately interested because I love the flavor of broccoli and cheese mixed together. The original recipe called for the broccoli and potatoes to be cooked together and coarsely mashed. I made mine separately, and it turned out very nicely.  Ron loved the potatoes and gobbled them up for dinner and lunch the next day. For those who need to "sneak" veggies into food for picky eaters this could be a perfect storm. We will certainly be making this again! Hope everyone has a fun, slightly crazy, and safe holiday. Have a pint for me tonight and don't forget to tip your bartender!

4 cups broccoli florets
2 1/2 lb Yukon Gold potatoes, washed and quartered
3 1/2 Tbl reduced fat cream cheese
3 Tbl butter
2/3 cup 2% milk
2 cups reduced fat cheddar cheese (plus a little for topping)
Salt & Pepper to taste


Fill a large pot with water and bring to a boil. Add potatoes and cook till tender.

While potatoes are cooking, steam broccoli till tender, drain and set aside. Drain cooked potatoes and place back in pot. Add broccoli, cream cheese, milk, and butter. Mash potatoes with a hand masher, or elecritc mixer. Stir in cheese, and season with salt and pepper. Top potatoes with a sprinkle of cheese once plated.

1 comment:

  1. Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
    Miz Helen