- Complexity: medium
- Srv: 4
- By: Raquel DeHoyos/Boastful Food LLC
- 3 medium russet potatoes (about 4 cups peeled and cubed)
- 1 large broccoli crown with stem (about 12 oz)
- 1/4 cup, plus 3 TBS water, divided
- 4 Tablespoons unsalted butter
- 3/4 cup grated sharp cheddar cheese
- 2 1/4 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 3 Tablespoons chopped chives
- Pan spray
Preheat oven to 375˚.
Peel and chop potatoes and place into a microwave-safe bowl with a 1/4 cup of water. Cover with plastic wrap and microwave for 10 minutes or until tender and easily pierced with a fork. Use caution when removing the plastic wrap as it will be extremely hot.
Use a potato peeler to remove the outer layer of the broccoli stem and then cut the crown into small pieces. Slice the stem into thin rounds and place all into a second microwave-safe bowl with the remaining three tablespoons of water. Cover with plastic wrap and microwave for 5 minutes or until broccoli is tender.
Drain potatoes and then mash with butter, careful to mash out all the lumps. Add in cheese, salt and garlic powder. Set aside.
Drain broccoli and place into a food processor along with the chives. Pulse just until a small crumb forms and scrape down sides of the bowl to completely blend all the broccoli. Add broccoli to mashed potato mixture. Mix well. Adjust seasonings if necessary.
Lightly spray a broiler-proof casserole dish or pan with pan spray. Form 1 ½ cups of the mixture into a small loaf in the center of the pan. Put the remaining mixture into a plastic resealable bag and cut the tip off of one end. Pipe brain-like squiggles onto the loaf until you completely use up the mixture.
Bake on the top rack of the oven for 10 minutes, then set your oven to broil. Broil brain about 6 minutes or until it has nicely browned on all sides. You may need to rotate the pan halfway through to get even browning.
Serve immediately alongside your favorite Halloween treats.