Classic mashed potatoes get a makeover with broccoli and chipotle chiles.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- Kosher salt
- 1/2 head broccoli, cut into florets
- 2 pounds Idaho or Yukon gold potatoes, unpeeled
- Kosher salt and freshly ground black pepper
- 1 cup whole milk
- 8 tablespoons (1 stick) unsalted butter
- 1 to 2 tablespoons chopped canned chipotle chiles in adobo
Instructions
- For the broccoli: Bring a medium pot of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly.
- For the mashed potatoes: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the broccoli. Mash the potatoes and broccoli with the milk and butter using a fork or potato masher. Stir in the chopped chipotles, 2 teaspoons salt and pepper to taste.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 297 |
| Total Fat | 17 g |
| Saturated Fat | 11 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 45 mg |
| Sodium | 615 mg |