Thrice cooked potatoes

thrice cooked potatoes
Start by chopping two crowns broccoli into small pieces. Chop three leaks into “coins,” about a quarter inch thick. Peel, wash, and boil a half dozen potatoes. Once tender, dump the broccoli and leaks into the pot, turn off the burner, and cover with a tight fitting lid. Leave for ten minutes. Broccoli should not be “al dente” bright green – a little darker and softer.

Drain everything and carefully dump into stand mixer or mixing bowl. Add 3 T butter and 3T skim milk. Mix on low until everything gets broken up. Add whole cream – however much one likes to achieve the level of smoothness one likes in their mashed potatoes. Add 1/2 cup shredded cheese.

After everything is nicely blended, pour into glass baking dish which has been sprayed with olive oil. Top with freshly ground mixed pepper. Bake at about 375 – 400 until everything is nice and hot throughout. Add a layer of cheese to the top and return to oven until it looks yummy

Remove and eat (don’t burn your mouth – hot hot hot when it comes out)

So that’s twice cooked. Here comes the thrice.

The next day, take the leftovers, and scoop out quarter cup sized portions, and roll them into balls with your hands. Next, press the balls into panko crumbs, then pan cook the resulting potatoes in olive oil.


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