Name: Onion Mashed Potatoes
Yield: 4
Ingredients: 1 1/2 lb yukon gold potatoes (peeled and cubed); 1/2 cup chicken stock; 1/4 cup half and half; 1 1/2 oz cream cheese (softened and cut into pieces); 3/4 tsp salt; 1/4 tsp pepper; 1 1/2 Tbsp butter; 1 cup leeks (chopped); 1 1/2 Tbsp canola oil; 1/2 cup shallots (sliced)

Onion Mashed Potatoes

Amped up mashed potatoes with shallots and leeks.

Servings

Ingredients

1 1/2 lb yukon gold potatoes peeled and cubed
1/2 cup chicken stock
1/4 cup half and half
1 1/2 oz cream cheese softened and cut into pieces
3/4 tsp salt
1/4 tsp pepper
1 1/2 Tbsp butter
1 cup leeks chopped
1 1/2 Tbsp canola oil
1/2 cup shallots sliced

Servings

Ingredients

1 1/2 lb yukon gold potatoes peeled and cubed
1/2 cup chicken stock
1/4 cup half and half
1 1/2 oz cream cheese softened and cut into pieces
3/4 tsp salt
1/4 tsp pepper
1 1/2 Tbsp butter
1 cup leeks chopped
1 1/2 Tbsp canola oil
1/2 cup shallots sliced

Instructions

Bring potatoes to a boil in a large Dutch oven filled with water. Reduce heat to medium; simmer 20 minutes or until tender. Drain; return potatoes to pan. Add chicken stock, salt, and pepper; mash to desired consistently.
Melt butter in a skillet over medium-high. Add leeks; saute 5 minutes. Stir leek mixture into potato mixture (do not wipe out skillet).
Return skillet to medium-high. Add oil and shallots; cook 3 minutes or until shallots are browned and browned and crisp. Spoon mashed potatoes into a serving dish. Top with crispy shallots. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light

Broccoli Egg Bake

Easy egg dish that would be great for Easter brunch. Serves 4, but you can easily double the recipe for a bigger crowd.

Servings

Ingredients

2 english muffins torn into crumb size bits
1 crown of broccoli chopped into 1/2 in. pieces
1 lg shallot finely chopped
5 oz swiss cheese shredded
5 eggs
3/4 cup half and half
3 Tbsp butter
2 Tbsp parmesan finely grated

Servings

Ingredients

2 english muffins torn into crumb size bits
1 crown of broccoli chopped into 1/2 in. pieces
1 lg shallot finely chopped
5 oz swiss cheese shredded
5 eggs
3/4 cup half and half
3 Tbsp butter
2 Tbsp parmesan finely grated

Instructions

Preheat oven to 325F. In a medium bowl beat together eggs and half and half, set aside. Lightly butter an 8 inch baking pan, set aside.
In a large skillet, melt 2 Tbsp butter over medium heat. Add the english muffin crumbs and cook, stirring occasionally, until golden, about 5 minutes. Transfer to a plate. Wipe out the skillet and melt remaining 1 Tbsp butter. Add the shallot, 1/2 tsp. salt and 1/4 tsp. pepper and cook until softened, stirring often, about 2 minutes. Add the broccoli and cook for 1 minute. Add 1/2 cup water, increase heat to medium-high and simmer, stirring occasionally until the water is evaporated and the broccoli is crisp tender, 3-5 minutes. Transfer to the prepared baking dish. Sprinkle with 1 cup cheese, pour the egg mixture on top.
In a small bowl, toss together the muffin crumbs and remaining cheese. Sprinkle onto the casserole, then top with the parmesan. Bake in the center of the oven until the eggs are set and the top is lightly browned. Enjoy!

Recipe Notes

This recipe was adapted from Rachael Ray