Prep 15 mins
Cook 30 mins
Recipe from: 12 Best Foods Cookbook, by Dana Jacobi (Cookbook Heaven at Recipelink.com) Even youngsters will love this dish, an unexpected way to enjoy a whole cup of broccoli. LOVE these blended recipes!
- 453.59 g yukon gold potatoes or 453.59 g other yellow-fleshed potato, peeled
- 946.36 ml medium broccoli florets
- 1 leek, white part only, thinly sliced
- 118.29 ml low-fat milk (1%, or milk of your choice)
- salt & freshly ground black pepper
- 19.71 ml unsalted butter
- 2.46 ml ground mace
- Place the potatoes in a deep saucepan and cover with cold water to a depth of 2-inches.
- Cook uncovered over high heat until the potatoes can be easily pierced with a knife, about 20 minutes.
- While the potatoes cook, steam the broccoli and leek until the broccoli is very soft, about 15 minutes, drain.
- Drain the potatoes and place them in a deep bowl.
- Using a sturdy fork, mash the potatoes into roughly 1-inch chunks.
- Add the broccoli and leek, mashing until only small lumps of the broccoli remain.
- Add the milk, 2 tablespoons at a time, mashing until the texture is pleasing to you.
- Season to taste with salt and pepper.
- In a small saucepan, melt the butter over medium heat until it is golden brown, 1 to 2 minutes, taking care it does not burn then stir in the mace.
- To serve, spoon the smashed potatoes into a serving bowl.
- With the back of the spoon, smooth the top, leaving several shallow indentations.
- Drizzle the butter, letting it pool in the hollows.
- Serve immediately.
What a great way to get more veggies into the fanily. I totally forgot about the leek which I had thought a very good addition. Guess I'll just have to make it again which won't be a hardship at all :D. Yum.