Smashed Potatoes & Broccoli Casserole

The Recipe: A rustic potato and broccoli casserole, a mix of creamy potatoes and fresh broccoli that just works, somehow. This is one of my very oldest recipes, perhaps because it's such a good recipe for using up leftover mashed potatoes – or an excuse to make extra!

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Comfort Food, Never Quite the Same Twice

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 other 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!

Okay so let's be real. Leftover mashed potatoes are about as likely as leftover chocolate. This casserole is so tasty, it's worth making mashed potatoes just to make the casserole. Here's the simple recipe I follow.

MASHED POTATOES For mashed potatoes, chop two pounds of Yukon gold potatoes, leaving the 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 the hot liquid. Return the potatoes and liquid to the pan and mash with 4 tablespoons butter and 1/2 cup skim milk.

This makes about 5 cups mashed potatoes, you'll use 3 cups for the casserole.

Okay wait! Does that mean there's leftover chocolate???

SMASHED POTATOES AND BROCCOLI

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

• 3 cups leftover mashed potatoes
• 1 onion, chopped fine
• 1/2 cup part-skim ricotta cheese (Homemade Ricotta works great)
• 8 ounces sour cream (fat-free and on up all work great)
• 3/4 cup grated cheddar cheese (low-fat and on up all work great)
• 1/2 teaspoon dried dill (or 1-1/2 teaspoons fresh dill)
• 1/2 teaspoon table salt
• 1/8 teaspoon cayenne pepper
• 3 cups broccoli tops, chopped small
• Paprika, for sprinkling (smoked paprika is especially good)

Heat oven to 375F/190C. Grease a casserole dish.

In a large mixing bowl with a wooden spoon or spatula, mix all the ingredients except the broccoli until smooth. Stir in the broccoli, combine well. Transfer to the casserole dish and sprinkle with paprika.

Bake about 35 minutes until hot and bubbly.

NUTRITION INFORMATION Per 1/2 cup: 96 Calories; 3g Tot Fat; 2g Sat Fat; 13g Carb; 2g Fiber; 185mg Sodium; 10mg Cholesterol; 5g Protein. WEIGHT WATCHERS POINTS WW Old Points 2 & WW PointsPlus 2 & WW SmartPoints 3 & WW Freestyle 3

More Delicious Ways to Prepare Potatoes

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More Delicious Ways to Serve "Trees" aka Broccoli

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make Smashed Potatoes & Broccoli, I'd love to know your results! Just leave a comment below.

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