cheddar, and broccoli. Poke potatoes all over with a fork and rub with olive oil. Slice potatoes half, then scoop out most of the flesh into a large bowl
Mashed Creamy Potatoes. Remove cover and pour whipping cream over top of potatoes (do not stir). These mashedpotatoes are so smooth rich and buttery good you wont want any other kind8 – 10 baking potatoes, peeled and cut into 1-2 inch pieces1 8 oz. ½ pint whipping cream1 cup grated cheddar cheese8 -10 slices bacon, cooked crisp and crumbledCook potatoes in boiling water until tender. Mix cream cheese, sour cream, butter, salt and pepper with potatoes using mixer and pour in a 9 x 13 baking dish. 10 baking potatoes. 1 cup grated cheddar cheese
Place potatoes in pot and cover with cold water. Mix potatoes with an electric mixer until smooth. 2 lbs potatoes, peeled and quartered. 4 ounces white cheddar cheese, grated
Toss the broccoli florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes. Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes
I was never a fan of the meat filled ones- I usually stuck with pizza and broccolicheddar flavors. com I ran into a recipe for homemade broccolicheddar pockets
Wash and scrub your potatoes well, even though you are taking the skin off, you don't want the stuff that is stuck on it to float around in your pressure cooker and cooking water - you will be using it later for the mash
While the oil is heating, mix together the mashedpotatoes, cream cheese, chives, one egg, parmesan cheese, the garlic powder, salt and pepper in a large bowl
Add in sharp cheddar and stir until blended. Add in broccoli and cook over low heat for an additional 20-25 minutes to continue to thicken soup as well as cook and soften the broccoli
Mash potatoes with a potato masher or ricer until there are no lumps. blend well (the amount of liquid needed may vary, so add slowly until potatoes are fluffy and still have body)
Pierce the potatoes all over with a fork. I was exited when last month's Food Network Magazine had this broccoli soup recipe along with a side of cheddar potato skins (um yes please)
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