Prep 20 mins
Cook 42 mins
A nice side dish for just about anything.
- 2 lbs small white potatoes, halved (larger ones quartered)
- 1 1⁄2 cups chopped broccoli florets
- 1⁄2 cup finely chopped onion
- 1⁄2 cup part-skim ricotta cheese
- 3⁄4 teaspoon dill weed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1 cup sour cream, reduced fat OK
- 1 cup shredded sharp cheddar cheese, DIVIDED
- Preheat oven to 375 degrees F. Lightly grease/spray an 11" x 7" baking dish.
- Place potatoes in a large saucepan; cover with salted water. Bring to a boil; reduce heat and simmer 20 minutes or until tender.
- Drain potatoes in a colander over a bowl, reserving 1 cup cooking liquid.
- Return potatoes and reserved 1 cup liquid to saucepan. Mash with a potato masher until just slightly chunky.
- Add chopped broccoli, onion, ricotta, dill, salt, pepper, sour cream, and 1/2 cup only of the cheese to saucepan; stir until blended well.
- Spoon mixture into the prepared 11 x 7 baking dish coated with cooking spray; bake at 375 degrees F for 35 minutes.
- Sprinkle with remaining 1/2 cup cheddar cheese; bake an additional 5-7 minutes or until cheese melts.
Took this to a potluck and it was a HIT! I used red potatoes (peeled) and didn't have any dill weed. But - it was great!
I made this as a side dish to roast turkey and it was great! I love the idea of combining the potato with veggies...kind of like killing two birds with one stone. I did use reduced fat sour cream and my potatoes were small Yukon golds. My picky daughter had two helpings, which makes this recipe both a winner and a keeper in my household. Thanks Parsley!