1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried dill
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 (8-ounce) container fat-free sour cream
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
How to Make It
Preheat oven to 375°.
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain potatoes in a colander over a bowl, reserving 1 cup cooking liquid. Return potatoes and liquid to pan; mash with a potato masher until slightly chunky.
Add chopped broccoli and next 6 ingredients (broccoli through sour cream) to pan, and stir well. Spoon potato mixture into an 11- x 7-inch baking dish coated with cooking spray; bake at 375° for 35 minutes. Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.
Easy to make. Thanks to the other reviewers, I decided to add one chopped poblano chile, and increase the cayenne and onions. I subbed broccoli stalks and baby yellow potatoes I had on hand. Appears to be a good recipe to throw in what you need to use up.
This was decent, but kind of bland - even though I made sure to add salt (omitted in the recipe for some reason) and I doubled the cayenne. We kicked it up with old bay, salsa, or hot sauce. I also doubled the vegetables, because the amount of broccoli called for in the recipe just seemed really small in relation to the potatoes (a measured 2lbs). This was a crowd-pleaser, though, and very easy, so I'm willing to sit and tweak it a bit for us.