0.0 – 0 reviews • Side Dish
| Level: |
Easy |
| Total: |
1 hr 30 min |
| Prep: |
35 min |
| Cook: |
55 min |
| Yield: |
6 servings |
| Level: |
Easy |
| Total: |
1 hr 30 min |
| Prep: |
35 min |
| Cook: |
55 min |
| Yield: |
6 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1/2 head broccoli, large stems removed and cut into florets
- 1/2 head broccoli, large stems removed and cut into florets
- 2 pounds Idaho or Yukon gold potatoes, unpeeled
- 1 cup whole milk
- 1 stick (8 tablespoons) unsalted butter
- 1/2 cup finely chopped cooked bacon, plus more for serving
Instructions
- Bring a medium pot of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly.
- 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 bacon, 2 teaspoons salt and a few grinds of pepper. Serve sprinkled with more bacon.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
365 |
| Total Fat |
21 g |
| Saturated Fat |
12 g |
| Carbohydrates |
36 g |
| Dietary Fiber |
6 g |
| Sugar |
5 g |
| Protein |
11 g |
| Cholesterol |
55 mg |
| Sodium |
750 mg |
| Serving Size |
1 of 6 servings |
| Calories |
365 |
| Total Fat |
21 g |
| Saturated Fat |
12 g |
| Carbohydrates |
36 g |
| Dietary Fiber |
6 g |
| Sugar |
5 g |
| Protein |
11 g |
| Cholesterol |
55 mg |
| Sodium |
750 mg |