Print

Broccoli Cheddar Potato Nests

Broccoli Cheddar Potato Nests
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Vegetarian mashed potato nests filled with tender broccoli in a creamy cheddar sauce and baked until golden and bubbly.

Ingredients

Scale
  • 2 1/2 lbs (1.1 kg) russet potatoes, peeled and cut into chunks
  • 3 tbsp butter
  • 2 large egg yolks
  • 1/2 cup (50 g) grated Parmesan
  • 1/2 tsp garlic powder
  • 1 tsp salt and 1/2 tsp black pepper
  • 3 cups (270 g) small broccoli florets
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 3/4 cup (180 ml) milk
  • 1 1/2 cups (150 g) shredded sharp cheddar (divided)
  • 1/4 tsp mustard powder
  • Pinch of nutmeg
  • Fresh parsley, for garnish

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Boil the potatoes in salted water for 15-18 minutes until fork-tender. Drain well and let them steam dry for 2 minutes.
  3. Mash the potatoes with the butter, then stir in the egg yolks, Parmesan, garlic powder, salt and pepper until smooth.
  4. Divide the mash into 8 mounds on the baking sheet. Use the back of a spoon to press a deep well in the center of each to form a nest with tall sides.
  5. Bake the empty nests for 15 minutes until they start to firm up and turn lightly golden.
  6. Steam the broccoli 3-4 minutes until bright green and just tender. Drain well.
  7. Melt butter, whisk in flour for 1 minute, then whisk in milk until thick. Stir in 1 cup cheddar, mustard powder and nutmeg.
  8. Fold the broccoli into the cheese sauce and spoon into the nests.
  9. Top with the remaining cheddar and bake 12-15 minutes until golden.
  10. Garnish with parsley and serve.

Notes

Add crumbled turkey bacon on top if you're not keeping it vegetarian.

Find it online: https://munchtwist.com/broccoli-cheddar-potato-nests/