If you are looking for a new side dish to add to your list of family favorites, stop right here - comfort food does not get better than this. If you love stuffed baked potatoes then you will love these. The crunchy crust makes this already delicious dish even better. Give it a try tonight!
ENJOY!!!
Broccoli Cheddar Mashed Potatoes
Serves 6-8
2 pounds red potatoes -- washed and cut into 1 inch chunks
1/2 small Vidalia onion -- diced
5 cloves garlic -- minced
3 cups broccoli florets -- chopped
1/2 cup reduced fat sour cream
1/2 cup skim milk
4 Tablespoons butter -- (or butter substitute)
kosher salt -- to taste
freshly ground pepper -- to taste
1/4 cup panko breadcrumbs
3/4 cup shredded cheddar cheese -- divided
olive oil
cooking spray
Cook the potatoes in boiling water for 10-15 minutes, until soft.
Meanwhile, heat 1-2 T olive oil over medium heat in a large saute pan, add the onion and garlic. Saute 5-7 minutes or until soft and translucent. Set aside.
Place the florets in a microwave safe bowl with 2-3 T of water, cover and cook on HIGH for 3-4 minutes or until tender. Drain and set aside.
Drain the potatoes. Return to the pot or a large bowl. Mash with the sour cream, butter and milk. Add the onion, garlic, broccoli, and 1/2 cup cheddar cheese. Stir well to combine. Season to taste with salt and pepper.
Spray a 2 qt. baking dish with cooking spray. Place mashed potatoes in the dish, top with panko crumbs and cheese. Bake at 400 degrees for 20 minutes or 35-40 degrees for refrigerated. Bake until the potatoes are bubbly and the crust is lightly golden brown.
