Broccoli Mashed Potatoes

By á-162246

Ingredients

• 2 2 2 pounds Russet or Yukon Gold potatoes
• 1 1 1 pound broccoli florets
• 1/4 1/4 1/4 cup whole milk
• 3 3 3 cloves garlic, minced
• 1 1 1 Tbsp. butter
• to salt and pepper to taste

Details

Adapted from google.com

Preparation

Step 1

Peel and cut potatoes into one-inch chunks. Place potatoes in a large saucepan and cover with cold water by three inches. Cover and bring to a boil over high heat. Reduce heat to medium low and allow potatoes to simmer until they are fork tender, about 10 minutes. Meanwhile, place broccoli florets in a gallon-size zip-top plastic bag. Poke a few holes in the bag and place in the microwave. Heat on high 45 seconds to 2 minutes, until broccoli is tender when pierced with a fork. Place steamed broccoli and whole milk in a blender and puree until smooth. Season with kosher salt and pepper. Set aside. Drain potatoes and return them to the pot. Add minced garlic and butter. Mash the potatoes with a potato masher or a food mill. Be careful not to overwork the potatoes, or they will get tough. Season with kosher salt and pepper. Gently fold in the broccoli puree until it reaches the desired consistency. Serve immediately.
*Note: If you get the pre-washed, pre-chopped broccoli florets in a bag, you can just poke a few holes in the bag the broccoli came in and microwave it right in that bag.
Makes 6 to 8 servings. Per serving (based on 6): 191 calories,