BROCCOLI AND CHEESE MASHED POTATOES RECIPES

BROCCOLI AND CHEESE MASHED PLEASE RECIPE | ALLRECIPES

Broccoli and Cheese Mashed Please Recipe | Allrecipes image

Broccoli and cheese are no longer just reserved for baked potatoes! And get even more cheese with this recipe that starts with Idahoan Four Cheese Flavored Mashed Potatoes.

Provided by Idahoan

Categories Trusted Brands: Recipes and Tips Idahoan®

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 (4 ounce) package Idahoan® Four Cheese Flavored Mashed Potatoes
1 cup mayonnaise
2 (10.5 ounce) cans cream of mushroom soup
1 (16 ounce) package frozen broccoli, thawed and drained
1?½ cups shredded Cheddar, divided
1 cup bread crumbs

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.

Nutrition Facts : Calories 856.1 calories, CarbohydrateContent 42.2 g, CholesterolContent 65.4 mg, FatContent 68.9 g, FiberContent 4.9 g, ProteinContent 20.7 g, SaturatedFatContent 18.2 g, SodiumContent 1909.6 mg, SugarContent 6.3 g

BROCCOLI CHEESE MASHED POTATOES RECIPE - RECIPES.NET

Broccoli Cheese Mashed Potatoes Recipe - Recipes.net image

Experience a whole new side dish with our broccoli cheese mashed potatoes recipe. A tasty meal where crisp broccolis meet fluffy mashed potatoes!

Provided by Gene Spencer

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 7

Number Of Ingredients 13

Ingredients

3 lbs russet potatoes
6¾ cups divided cold water
3 cups broccoli florets
¾ cup whole milk
½ cup heavy cream
3 tbsp butter
? cup sour cream
2½ cups medium or sharp, freshly grated Cheddar Cheese
¼ cup freshly and finely grated parmesan cheese
¼ cup freshly and finely grated, or Parmesan romano cheese
½ tsp onion powder
¼ tsp garlic powder
to taste salt and freshly-ground black pepper

Steps:

Peel and dice the potatoes into about 2-inch pieces. Medium potatoes can be cut into 6 to 8 pieces.
Place the diced potatoes in a large pot, then pour the 6 cups of cold water.
Cover the pot with a lid, then cook the potatoes over medium-high heat for 25 to 30 minutes, until the potatoes are very tender when pierced with a fork.
Steam the broccoli by placing it in a microwave-safe bowl with ¾ cup of water.
Microwave on high power for 4 to 5 minutes until tender.
Drain the water from the broccoli, then dice them into tiny pieces. Set aside.
Put the warm milk, cream, and butter in a saucepan over the stovetop.
Drain the water from the potatoes.
Pour the potatoes into a large mixing bowl, then mash the potatoes well with a potato masher.
Add in the warm milk mixture, sour cream, cheddar cheese, Parmesan cheese, Romano cheese, onion powder, garlic powder, salt and pepper.
Whip the mixture with an electric mixer on medium speed for 1 to 2 minutes until fluffy and smooth.
Fold in the broccoli.
Serve warm garnished with additional shredded cheddar cheese, and enjoy!

Nutrition Facts : CarbohydrateContent 39.96g, CholesterolContent 101.28mg, FatContent 33.09g, FiberContent 2.56g, ProteinContent 21.28g, SaturatedFatContent 19.67g, ServingSize 7.00 , SodiumContent 1,327.83mg, SugarContent 0.00, UnsaturatedFatContent 8.62g

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