Preheat oven to 375F degrees.
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 375F for 35 minutes.
Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.
Ingredients:
2 lbs baking potatoes, halved
1 cup chopped broccoli
1/2 cup diced onions
1/2 cup part-skim ricotta cheese
1/2 teaspoon dried dill
1/2 teaspoon salt
1/8 teaspoon ground red pepper
8 ounces nonfat sour cream
cooking spray
3/4 cup low-fat sharp cheddar cheese, shredded ( 3oz)
Steps/Methods:
Preheat oven to 375F degrees.
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 375F for 35 minutes.
Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.
