This recipe came about when I was attempting to make twice-baked potatoes and failed miserably. Instead came this dish, which turned out to be surprisingly delicious and was a favorite at the big family event I was cooking for. It takes a bit of work to mash, but the result is really worth it.

Ingredients:

Ten potatoes (If using red 'baby' potatoes, make it fifteen),cubed

Three cups chopped broccoli (the kind that comes frozen is already perfectly cut)

Two cups cubed mozzarella cheese

1/2 cup mayonnaise

Directions:

In large pot, boil cubed potatoes until soft. Drain and smash with potato masher to smooth, yet slightly chunky consistency. Add mayo, broccoli and cheese. Mix until even and serve while hot. Makes eight servings.

Variation: What to do with leftovers

Instead of letting the leftovers sit in your fridge, try this as a quick lunch or snack.

Take the leftover potatoes and shape into hamburger-sized patties. Melt butter and coat both sides of the potato patties evenly. Place on baking sheet and set oven to broil. Place baking sheet on the top rack of the oven and let cook until browned (depending on the oven, this may only take a few minutes. Don't walk away from the oven!) Serve while hot.


I hope that it becomes a hit with your family too!

Blessings,

Ashfire

...sounds Good, AshFire...I always make too many mashed potatoes!
I make mine into Potato Pancakes for Breakfast...

POTATO PANCAKES

2 c. leftover mashed potatoes
1/4 c. flour
1/4 c. milk
1 egg, beaten
1 tbsp. onion, minced
1 tbsp. green pepper, minced
Bacon drippings or cooking oil
Salt & pepper to taste (optional)

Combine mashed potatoes, flour, milk, egg, onions and green peppers. Salt and pepper as desired. Form into 3 inch round patties and fry in bacon drippings or cooking oil. Brown on both sides. Drain and serve.

[wink]

A good, hearty breakfast XD I may make it tomorrow for hubby and me [lol]

oh this sounds soooo good.. ok question though.. how DO you make twice-baked potatoes??? i could never get it to work properly..

Ashfire wrote:
.......Three cups chopped broccoli (the kind that comes frozen is already perfectly cut)

Got a question. I didn't see where you say anything about steaming/cooking the broccoli. So, if you use frozen broccoli, do you just mix it in still frozen? Or do you have to at least thaw it,? And, if you use fresh broccoli, do you use it raw?

Steaming it lightly by putting it in the microwave with a bit of water and letting it go on high for two minutes usually does the trick.

Sorry that I forgot to mention that. >_>;

Also, I don't know how to do twice-baked. For the life of me I can't get them to turn out. D:

Silent_Aislynn wrote:
oh this sounds soooo good.. ok question though.. how DO you make twice-baked potatoes??? i could never get it to work properly..

This is a simple recipe that works for me:

Twice-Baked Potatoes

4 large unpeeled russet baking potatoes (thicker skinned potatoes)
milk (about 1/4-1/2 cup)
butter or margarine (about 1/4 cup)
salt and pepper to taste
shredded cheddar cheese (about 1 cup)
1 tablespoon chopped fresh chives

Optional: Crumbled cooked bacon (about 8 slices) and/or diced red bell pepper (about 1/2 cup)

Heat oven to 375°. Wash potatoes, but don't peel them. Pierce several times with fork to allow steam to escape while potatoes bake. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced with a fork.

Allow potatoes to cool enough so you can handle them (about 20 minutes), and then cut in half lengthwise. Carefully scoop out the insides, leaving about 1/4 inch shell. Don't get too close to the skin because you may accidently poke a hole in it or remove too much potato, making the potato skin too thin to stand and hold the filling. Set the shells aside. In a bowl, mash potatoes with potato masher until no lumps remain. Add milk in small amounts, mashing after each addition until your mashed potato mixture is smooth and fluffy. The amount of milk needed just depends on the kind and size of potatoes.

Add butter, salt and pepper, and beat in until thoroughly mixed. Stir in cheese and chives and any other optional ingredients like bacon or red pepper. Fill potato shells with the mashed potato mixture, and place on ungreased sheet.

Bake in 400° oven for about 20 minutes or until thoroughly hot.

You can make these ahead of time and keep the filled potato shells in the refrigerator or freezer (wrapped up tightly in plastic wrap or foil) before baking the second time. Unwrap potatoes, and bake refrigerated potatoes about 30 minutes and frozen potatoes about 40 minutes.

This recipe serves eight but can easily be adjusted up or down. It can serve as few as two by using only one potato and dividing the remaining ingredients accordingly.

Aw, see, I always scrape off too much from the skins. Thanks for the recipe, Thelma!

Ashfire wrote:
Aw, see, I always scrape off too much from the skins. Thanks for the recipe, Thelma!

You're welcome! And thanks for clarifying about the broccoli earlier. [smile]

i think i just gained ten pounds while reading this thread.[eek]