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
Ingredients
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1.5 pounds
Yukon Gold Potatoes
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6 ounces
broccoli florets
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4 tablespoons
butter
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1
Meyer Lemon, zested
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4 tablespoons
grated parmesan cheese
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Salt
Directions
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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.
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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.)
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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.
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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).
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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.
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Add parmesan and lemon zest and mix well. Season to taste.
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.
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