Mouth-Watering Roasted Broccoli Garlic Asiago Mashed Potatoes

 

 
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Whether you love carbs or are doing your best to cut them, you still want that occasional indulgence. Now, I always loved just about any mashed potato, but a number of years ago it seemed everyone added garlic and cheese to really kick them up a notch. Today, we go a step further and combine the amazing flavor and texture of roasted broccoli. You are not going to believe how great these taste until you pop them in your mouth. In fact, these may just be so good you won’t want to share. 

 

It’s true you could boil your broccoli with your spuds and then grind up everything in a food processor for some super creamy mashed taters. Hold that thought! Why boil  broccoli and turn it into a soggy, lifeless, tasteless mess? The truth is I never even liked broccoli, until I learned I could lightly sauté it. Then when I discovered roasting  life became so much better. Please, please, please believe me when I say roasting is worth that little extra effort.

 

 

Seriously, if you haven’t tasted roasted broccoli before get ready for a taste sensation. The good news: It’s so easy (we’ll explain how below), and the flavor really comes out. Who knows, it might just turn into your new favorite vegetable. However, combine it with potatoes as we do in this recipe, and you may never go back.

 

Let’s Gather The Ingredients

 

There’s a lot of leeway here and potatoes come in all sizes you may have to adjust. Just trust your taste buds. You won’t go wrong. Also, if you insist on low or no fat milk or sour cream it’s certainly your choice. However, just once, try these the way we suggest with real sour cream, butter, fresh garlic, half-n-half and some fresh broccoli and potatoes. You won’t be sorry.

 

Could these be the best mashed potatoes ever?

Make sure you have all the ingredients on hand. Use fresh. Don’t settle for anything less.

For today’s recipe you will need:

14-20 Baby Potatoes (about 2 lbs yellow or your favorite)

Enough Broccoli to fit in a 9″ x 9″ or 7″ x 11″ baking dish

2-3 tablespoons butter

2-3 heaping tablespoons sour cream

3/4 cup grated Asiago or Parmesan cheese

1/4 to 1/3 cup half-n-half

4 cloves fresh garlic (pressed or minced)

Sea Salt to taste

2-3 tablespoons olive oil

 

Preparation

 

Roast the broccoli first. Start by pre-heating the oven to 400 degrees F.

 

Wash and chop up broccoli. Slice up any large pieces and completely fill a 9×9 or 7×11 pan. As the broccoli roasts in the oven it shrinks so don’t be afraid to fill the pan up. Basically, the larger the pieces the longer it takes to cook. I typically make small to medium sized chunks that are fairly uniform in size.

 

Sprinkle 2 to 3 tablespoons of olive oil over the top. Also sprinkle Sea Salt over the top. Toss with your “clean” hands or a spoon.

 

Here's today's recipe...

When the broccoli is done, it will be noticeably softer and you will see some slightly brown caramelized coloring on some of the pieces.

When the oven reaches temperature pop the broccoli into the oven and set the timer for 10 minutes. The broccoli will typically take about 20-25 minutes to cook, but you will want to stir it and check it every 5 to 10 minutes as you go. When the broccoli softens to a “just less than crispy” texture, and you see some parts browning with a caramelized consistency it should be done. Taste it to be sure. When done, pull it out and let it rest until you are ready to add it to your potatoes.

 

Our full description continues below, but first check out this easy-to-follow graphic.

 

Roasted broccoli garlic asiago mashed potato graphic.

Once you do this once, you’ll realize how easy it is.

 

Time For Those Tators

 

While the broccoli is roasting, chunk up the potatoes into uniform-sized pieces. Place all the pieces in a pot. Cover with water (about an inch above the potatoes). Put the pot on the burner at high, until they boil. You can add a little salt. Reduce heat to a slow boil and set the timer for 15 minutes. When the timer goes off poke with a fork to make sure they are cooked all the way through. You may need to cook another minute or two.

 

Theses roasted broccoli mashed potatoes are incredible.

You’re going to love these! You may never go back to plain.

Once the potatoes are cooked, strain off the water, and then return the potatoes to the pot or  another dish you can use to mash them. You are welcome to use an egg beater, food processor or otherwise per your preference. I like to use a good old-fashioned hand masher which is quiet and gives me just a little bit of a workout. I also like that this method leaves more texture to the potatoes when all is said and done.

 

Next up, add the butter, 1/4 cup half-n-half, and 2 tablespoons of sour cream. If you find the potatoes too stiff you can always add a touch more. Mash in.

 

Now, add the Asiago cheese and fresh pressed or minced garlic. Mash in.

 

Assuming your broccoli has finished roasting, add it straight in or if you want smaller chunks you can chop it on a cutting board first. Stir.

 

Time for a taste test. Add more sea salt, butter, half-n-half, or sour cream if your potatoes need it. Stir one more time and transfer to a serving dish. Serves 4-6. Double as needed. That’s it. Enjoy!

 

For a print copy of today’s recipe click here.

 

Don’t forget to check out these recipes:

There's no box with this recipe. * Meatloaf On My Mind
* Healthy Black Bean Meatballs
* Hamburger Rice: No Boxes Here
* Whip Up The Best Tuna Casserole

 

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