
How To Make Potato Volcano
Make mashed potatoes more exciting with this potato volcano. It’s loaded with a creamy, cheesy center, served with steamed broccoli on the side.
Serves:
Ingredients
- 6red potatoes
- water
- 1tspsalt
- 1cupbroccoli florets
- ¼cupmilk
- salt and pepper,to taste
- 1cupcheddar cheese,grated
- ¼cupwhipping cream
Instructions
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Preheat the oven to 375 degrees F.
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Put the potatoes chunks into the pot with the salt and enough water to cover them by at least 3 inches. Boil the potatoes for about 12 minutes or until they’re soft.
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While the potatoes are boiling, steam the broccoli florets by putting 1⁄2-inch of water in the small pot with the broccoli.
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Cover the pot and cook for 7 minutes on medium-high heat. Turn off the stove and drain the potatoes in the colander.
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Then dump the potatoes back into the pot, add the milk, and mash, mash, mash until no lumps remain.
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Taste the mashed potatoes, then add the salt and the pepper to taste, noting the added flavor of the cheese in the dish.
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Then, form the potatoes into a cone on the serving plate. Use the fork to make ridges and make a crater indentation at the top so that looks like a little bowl.
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Pour the whipping cream into the mixing bowl. Whip the cream with the electric mixer until it forms soft peaks. Stir in the cheese.
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Spoon the cream and cheese mixture into the volcano crater. Bake for 10 to 12 minutes or until the cheesy lava is bubbling and oozing down the sides.
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Remove the potato volcano from the oven and decorate the base of the volcano with broccoli
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Wait for the lava flow to cool before consuming.
Nutrition
- Calories: 603.28kcal
- Fat: 22.53g
- Saturated Fat: 12.96g
- Trans Fat: 0.52g
- Monounsaturated Fat: 5.72g
- Polyunsaturated Fat: 1.19g
- Carbohydrates: 82.44g
- Fiber: 8.78g
- Sugar: 8.07g
- Protein: 21.80g
- Cholesterol: 69.02mg
- Sodium: 1394.42mg
- Calcium: 402.66mg
- Potassium: 2409.73mg
- Iron: 4.05mg
- Vitamin A: 216.63µg
- Vitamin C: 64.31mg
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