Whether you are a parent trying to get your children to eat more green vegetables, or simply a mashed potato lover like me, this recipe is sneaky and delicious all in one! If you don’t like basil (or don’t have any on hand), feel free to leave the basil out, but do not skip the broccoli! You get some great nutrition in an otherwise heavy and calorie-loaded dish, and it really does taste just as delicious as regular mashed potatoes!
Serve it alongside a beautiful steak, grilled chicken, or my baked tofu parmigiana so that you have a perfectly balanced (and deliciously fancy) meal with protein, carbohydrates, and vegetables (broccoli!) :).
Yields: 8 servings
~4 pounds (or approx 8-10 large potatoes) – Yukon gold or russet variety, peeled and quartered
~3 cups broccoli heads (remove florets)
1/2 cup whole milk
1/2 cup heavy cream
1/2 stick butter (or approximately 4 tablespoons of butter)
1/2 cup basil, chiffonade (here is a great pictorial on how to chiffonade basil!)
Kosher salt, to taste
freshly ground black pepper, to taste
Put scrubbed and cleaned potatoes into a pot of salted water (not heated yet!). Turn on the heat on your stove to medium high and bring the water to a boil. Cook the potatoes for 20 minutes in boiling water until very tender.
Now add the broccoli heads to the potatoes in boiling water for an additional 7 minutes. Drain and place broccoli and potatoes into pot.
Carefully heat the milk, cream, and butter in a small saucepan until simmering lightly. Now add the basil and cream mixture into the potatoes and broccoli, and mash together using a potato masher. Season, to taste, with Kosher salt and pepper. Serve hot with melted butter, if desired.