Broccoli Cheddar Candy Potato Casserole

This scrumptious mashed candy potato casserole is topped with crisp broccoli and crunchy almonds. 

Cheddar cheese and olive oil give the candy potatoes the creamy, wealthy texture you crave with out including an excessive amount of fats per serving.

Broccoli Cheddar Candy Potato Casserole

3-4 medium candy potatoes, peeled and cubed
2 tablespoons olive oil, divided
1/2 cup freshly grated cheddar cheese
Coarse kosher salt and freshly floor black pepper
1 massive head broccoli, reduce into chunk sized items
1/4 cup finely chopped uncooked almonds

Preheat the oven to 400ºF. Frivolously coat an 8×8 baking dish with cooking spray and set apart.

In a big pot, cowl candy potatoes with water and produce to a boil over excessive warmth. Boil 10-20 minutes or till the candy potatoes are comfortable when pierced with a fork. Drain the candy potatoes, then return them to the pot and stir over medium warmth till any extra water has evaporated.

Take away the pot from the warmth and mash the candy potatoes with 1 tablespoon olive oil, the cheese, and salt and pepper to style. Switch the candy potato combination to the ready baking dish and unfold out into a good layer.

In a medium bowl, mix broccoli, almonds, and 1 tablespoon olive oil. Season with salt and pepper to style. Sprinkle the broccoli combination over the candy potatoes. Bake for 20 minutes or till the broccoli begins to brown.

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