Yum! Mash potato as a main, yes please! Here served with thyme-roasted carrots and thyme-butter roasted mushrooms.

 

Ingredients:

• 3 cups brocoli florents
• Kosher salt
• 1 1/2 pounds russet (Idaho) potatoes
• 1 cup finely grated Parmigiano-Reggiano cheese
• 1 cup sour cream, plus more for serving
• 1 egg, beaten
• 1/2 tsp freshly ground black pepper
• 4 Tbs canola oil
• 1 Tbs butter
• 2 Tbs chopped chives, for serving

 

Directions

1. Place the broccoli in a single later in a microwave-safe dish and add 1/2 inch water and a few pinches of salt. Cover. Microwave the broccoli on high until it turns bright green, about 3 minutes. Remove the broccoli, drain, and cool on paper towels to absorb any extra moisture.
2. Peel potatoes and pierce all over with a fork. Boil in a large pot of boiling water until soft. Drain.
3. Mash potatoes until smooth, then mix in the broccoli, Parm, sour cream, egg, pepper, and 1 1/2 teaspoons salt. Form the mixture into twelve 3-inch round patties.
4. Preheat the oven to 250 degrees F.
5. In a large skillet, heat 2 tablespoons of the oil and 1/2 tablespoon of the butter over medium-high heat. When the butter foams, add 6 patties and pan-fry until golden, 3-4 minutes per side. Drain briefly on paper towels and keep warm in the oven on a baking sheet. Repeat with the remaining oil, butter and patties.
6. Serve the potato cakes with more sour cream and the chives.

 

Note: Amended Step #2 from original recipe. Instead of cooking potatoes skin-on in microwave, it would be easier to pre-peel them. It was a pain in the a$$ trying to scrape the skin of cooked potatoes after it was wet and cooked, and hot!

 

Credit: Chrissy Teigen’s Cravings