Broccoli and fresh herbs feel right at home when mashed with creamy potatoes.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 25 min |
| Yield: | 6 |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 25 min |
| Yield: | 6 |
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
- 1 stick (8 tablespoons) unsalted butter
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
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 simmer 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 chives, dill, parsley and 2 teaspoons salt; season with pepper.
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 | 616 mg |
| 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 | 616 mg |
Reviews
Cant see directions, ad covers them!!