Ingredients for Broccoli Smashed Potatoes
- Yukon Gold Potatoes
- Broccoli Florets
- 1/2 medium leek, thinly sliced and well-washed
- Low Fat Milk
- Salt & Freshly Ground Black Pepper
- Unsalted Butter
- Ground Mace
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How to Make Broccoli Smashed Potatoes
- Place the quartered potatoes in a large saucepan and cover with cold water by about 2 inches. Bring to a boil over high heat.
- Reduce heat to medium and cook until the potatoes are easily pierced with a fork, about 15-20 minutes.
- While the potatoes cook, steam the broccoli and leek until the broccoli is very tender, about 8-10 minutes. Drain well.
- Drain the cooked potatoes and return them to the saucepan. Lightly mash with a potato masher or fork until mostly smooth but with some slightly larger chunks remaining.
- Add the steamed broccoli and leek to the potatoes. Mash together until mostly combined, leaving some small pieces of broccoli for texture.
- Gradually add the milk, 2 tablespoons at a time, mashing until you reach your desired consistency. Season generously with salt and pepper.
- In a small saucepan, melt the butter over medium heat. Cook until the butter turns a light golden brown, about 1-2 minutes, being careful not to burn it. Stir in the mace (if using).
- Transfer the smashed potatoes to a serving bowl. Smooth the top with the back of a spoon, creating a few shallow indentations.
- Drizzle the browned butter over the potatoes, allowing it to pool in the indentations.
- Serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
13g
Fat
13g
Carbs
10g
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