Broccoli Cheese Mashed Potatoes Food

BROCCOLI CHEESE MASHED POTATOES

Steps:

• Peel and dice potatoes into about 2 inch pieces (I used medium potatoes and cut each into 6-8 pieces). Place diced potatoes in a large pot, cover with 6 cups cold water. Cover pot with lid and cook potatoes over medium high heat for 25 - 30 minutes until potatoes are very tender when pierced with a fork.
• Meanwhile, steam broccoli by placing broccoli in a microwave safe bowl with 3/4 cup water and microwaving on high power for 4 - 5 minutes until very tender (alternately you can steam the broccoli in a steamer basket placed in a saucepan with water over the stove top until tender). Drain water from broccoli and dice broccoli into tiny pieces, set aside. Warm milk, cream and butter in a saucepan over the stove top or in the microwave in a microwave safe bowl.
• Drain water from potatoes. Pour potatoes into a large mixing bowl. Mash potatoes very well with a potato masher. Add in warm milk mixture, sour cream, Cheddar Cheese, Parmesan Cheese, Romano Cheese, onion powder, garlic powder, salt and pepper then whip mixture with an electric mixer on medium speed about 1 - 2 minutes until fluffy and smooth. Fold in broccoli. Serve warm garnished with additional shredded Cheddar Cheese if desired.

BROCCOLI CHEESE BAKED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Poke a few holes in the potatoes with a fork. Bake until tender, 50 to 60 minutes.
• Meanwhile, bring a pot of water to a boil and fill a bowl with ice water. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside.
• In a skillet over medium heat, add 1/4 inch of vegetable oil. Add the onions and fry until browned and crisp, 15 to 20 minutes. Drain on paper towels and keep warm.
• In another skillet, melt the butter over medium heat. Whisk in the flour and cook for a minute or 2, but do not let the flour brown. Whisk in the milk and cook until it thickens. Turn the heat to low, stir in the Cheddar and pepper Jack and cook until they are melted. Add the broccoli and cook, stirring, until the broccoli is warmed through.
• Make a slit down the length of each potato using a fork. Push in the ends to open up the potatoes and break up some of the potato inside. Pour a ladle of the cheese sauce over each potato. Garnish with the crispy onions and serve while hot.

BROCCOLI AND CHEESE SMASHED POTATOES

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.

BROCCOLI POTATO SUPREME

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.

BROCCOLI QUICHE WITH MASHED POTATO CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
• Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
• Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
• Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.

CHEESY BROCCOLI MASHED POTATOES

Steps:

• In 3-quart saucepan, heat water and butter to boiling; add broccoli. Reduce heat to medium.
• Cook uncovered 4 to 5 minutes or until broccoli is tender; remove from heat. Stir in milk, potatoes and the cheese. Let stand one minute; stir. Top with onions.

BROCCOLI MASHED POTATOES

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.

BROCCOLI MASHED POTATOES

Steps:

• Preheat broiler.
• Melt butter in a large Dutch oven.
• Add broccoli, onion and garlic; saute until tender.
• Place in blender container with chicken broth.
• Process until mixture is pureed.
• Add to mashed potatoes.
• Stir in parmesan cheese and pepper.
• Transfer to buttered ovensafe serving dish.
• Top with shredded cheese.
• Broil until hot and bubbly and cheese melts and browns.
• Serve immediately.