Fall

Mediterranean Mashed Broccoli and Potatoes

by:
January 15, 2010
Author Notes

I, like everyone else, love mashed potatoes, but I'm always looking for ways to lighten them up. I often add cauliflower, but broccoli provides a smoother texture and a beautiful color that pairs beautifully with lighter chicken and fish. —Savour

  • Serves 4
Ingredients
  • 1.5 pounds Yukon Gold Potatoes
  • 6 ounces broccoli florets
  • 4 tablespoons butter
  • 1 Meyer Lemon, zested
  • 4 tablespoons grated parmesan cheese
  • Salt
In This Recipe
Directions
  1. Peel the potatoes and place them, whole in cold water in a large pan. Add a generous pinch of salt and place over high heat.
  2. Once the potato water is boiling, wash the broccoli florets and place in a steamer basket over the potatoes and cover (you can use a strainer that fits into your pan -- it's OK if some steam escapes.)
  3. Steam the broccoli until tender - 3-6 minutes. Remove from heat. Continue to cook the potatoes until tender -- 30-40 minutes. Drain, reserving some of the water.
  4. Place the broccoli in a bowl and using an immersion blender, puree the broccoli until it's mostly smooth. (You can also do this in a food processor).
  5. Mash the potatoes using a potato masher. Add broccoli puree and butter, continue mashing. Mash and add reserved potato water until your potatoes are the texture you like. Taste for salt.
  6. Add parmesan and lemon zest and mix well. Season to taste.

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I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.