Ingredients
6red potatoes
water
1tspsalt
1cupbroccoli florets
¼cupmilk
salt and pepper,to taste
1cupcheddar cheese,grated
¼cupwhipping cream
Preparation
Preheat the oven to 375 degrees F.
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.
While the potatoes are boiling, steam the broccoli florets by putting 1⁄2-inch of water in the small pot with the broccoli.
Cover the pot and cook for 7 minutes on medium-high heat. Turn off the stove and drain the potatoes in the colander.
Then dump the potatoes back into the pot, add the milk, and mash, mash, mash until no lumps remain.
Taste the mashed potatoes, then add the salt and the pepper to taste, noting the added flavor of the cheese in the dish.
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.
Pour the whipping cream into the mixing bowl. Whip the cream with the electric mixer until it forms soft peaks. Stir in the cheese.
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.
Remove the potato volcano from the oven and decorate the base of the volcano with broccoli
Wait for the lava flow to cool before consuming.
