Happy St. Patrick’s Day, everyone!
While I am making Corned Beef and Cabbage tonite (yes, I’m Irish), I thought including a fun, non-traditional green side dish for today would be a nice addition to any St. Patty’s celebration. Lo and behold, we have the Creamy Broccoli-Potato Bake!
Creamy Broccoli-Potato Bake
1/2 cleaned, chopped up head of broccoli
1 large Idaho potato
2 cloves garlic
2 tbsp lowfat or nonfat cream cheese
2 tbsp chicken broth
1 tbsp butter or margarine
1-2 tbsp milk (add to thin mash)
1/3 cup lowfat grated Cheddar cheese
Salt and Pepper to taste
2 strips pre-cooked, chopped turkey bacon (optional, if you’d like to keep this vegetarian)
2 shakes of onion powder and Chili flakes (optional)
In a saucepan, combine water, potatoes, and garlic over high heat; bring to a boil. Reduce heat to low and cover; simmer until almost tender, about 10 minutes. Add the broccoli to the sauce pan, and cook 5 minutes more. Take off the heat, and drain cooked potatoes, broccoli, and garlic.
In a large bowl, mash all ingredients (except cheese) until smooth (or keep it somewhat lumpy, depending on your tastes). Place into a non-stick pan or pie tin, top with the cheddar cheese and bacon, and bake at 350 degrees for 10-12 minutes, til cheese is melted. Serve hot!