Janet’s Appalachian Recipes

By Janet Crow

Janet Crow

In my house, mashed potatoes are a staple on our supper table. Several years back I decided to try to “dress” them up as my Grandmother would say and I tried adding some cooked broccoli and cheese to them. The idea came about when I was undergoing cancer treatments at UVA in Virginia. My housemates and I knew how important it was to incorporate broccoli in our diet but some were having a hard time just eating it by itself. I have made baked potatoes and topped them with broccoli and cheese, so I figured it wouldn’t hurt to combine them all together. It worked wonderfully and it’s now one of my husbands favorite side dishes.

Sometimes thinking out of the box pays off, my Grandmothers were both firm believers in that. They would get tired of the same way that had always fixed something and try adding a little something else to the dish. Not all were winners, but you never know until you try.

For more family recipes please follow me on Facebook at www.facebook.com/janetsappalachiankitchen.

Cheddar Broccoli Mashed Potatoes

2 lbs. potatoes

12 oz. frozen broccoli cuts, steamable

5 T. butter

1/2 C. chopped onion

1 clove garlic, minced

3/4 C. evaporated milk

1 C. shredded sharp cheddar cheese

salt and pepper to taste

Peel and cut up the potatoes and cook in boiling water till tender. Meanwhile, melt 1 T. butter in a skillet and saute the onions for 3 minutes, add the garlic and saute for 1 more minute. Remove from the heat and set aside. Steam the broccoli according to package directions. When the potatoes are done, drain them and return them to the pot. Add the remaining butter and mash well. Stir in the evaporated milk and cheese till melted. Stir in the onion and garlic and the steamed broccoli. Season with salt and pepper to taste.

Janet Crow
http://williamsondailynews.com/wp-content/uploads/2016/07/web1_Janet-Crow-CMYK.jpgJanet Crow


By Janet Crow

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