Smashed Potatoes & Broccoli

SMASHED POTATOES AND BROCCOLI is one of those recipes you’ll make again and again and still, it’ll never turn out the same.

It’s highly forgiving. If you don’t have ricotta or sour cream, substitute cottage cheese. If you have leftover vegetables, throw them in too. If you want, turn the dish upside down by reducing the potato and increasing the broccoli. You get the picture!

MASHED POTATOES For mashed potatoes, chop two pounds potatoes, leaving skins on. Place in a Dutch oven, cover with salted water and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Drain, reserving a cup of hot liquid. Return potatoes and liquid to the pan and mash with 1/4 cup butter and 1/2 cup skim milk.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Share a favorite recipe via e-mail.

SMASHED POTATOES AND BROCCOLI

Hands-on time: 10 minutes
Baking time: 35 minutes
Makes 7 cups

3 cups leftover mashed potatoes
1 onion, chopped
1/2 cup part-skim ricotta cheese
8 ounces fat-free sour cream
3/4 cup low-fat grated cheddar cheese
1/2 teaspoon dried dill (or 1½ teaspoons fresh dill)
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
3 cups broccoli tops, chopped

In a large mixing bowl, mix all ingredients except broccoli until smooth with a wooden spoon. Add broccoli and combine well. Transfer to a greased casserole dish. Bake at 375F for about 35 minutes until hot and bubbly.

NUTRITION ESTIMATE Per 1/2 cup: 166 Cal; 6g Protein; 7g Tot Fat; 5g Sat Fat; 20g Carb; 2g Fiber; 154mg Sodium; 22mg Cholesterol; Weight Watchers 3 points