Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Recipe by Cooking Light August 1997

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Recipe Summary test

Yield:
6 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

292 calories; calories from fat 17%; fat 5.6g; saturated fat 3.2g; mono fat 1.5g; poly fat 0.3g; protein 14.9g; carbohydrates 45.5g; fiber 3.9g; cholesterol 19mg; iron 2.5mg; sodium 405mg; calcium 257mg.
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