- Preparation: Easy
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Yield: 3 volcanos
- 6 Pacific Gold Red Potatoes, chopped (about 3 cups)
- 1 tsp salt
- 1 cup broccoli florets
- ¼ cup milk
- salt and pepper to taste
- ⅔ cup cheddar cheese, grated
- ¼ cup whipping cream
- Preheat the oven to 375°F.
- Put the potato chunks into the pot with the salt and enough water to cover them by at least three inches. Boil the potatoes for about 12 minutes, or until they’re soft.
- While the potatoes are boiling, steam the broccoli florets by putting ½ inch of water in the small pot with the broccoli. Cover the pot, and cook 7 minutes on medium-high heat.
- Drain the potatoes in the colander. Then dump the potatoes back into the pot, add the milk and mash until you’ve gotten all of the lumps out that you can! Add the salt and the pepper until the potatoes taste delicious to you. Then form the potatoes into a cone on the serving plate. Use the fork to make ridges, so it looks like a craggy mountain. Make a crater indentation at the top 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 the steamed broccoli. Wait for the lava flow to cool before you devour this delicious disaster.
Source: Big Snacks, Little Meals by Rose Dunnington