by Savour
View
my 28 recipes »
Photo by Savour
Savour's Notes:
Expand1.5 pounds Yukon Gold Potatoes Ask a question about this ingredient
6 ounces broccoli florets Ask a question about this ingredient
4 tablespoons butter Ask a question about this ingredient
1 Meyer Lemon, zested Ask a question about this ingredient
4 tablespoons grated parmesan cheese Ask a question about this ingredient
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.
Ask a question about this stepOnce 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.)
Ask a question about this stepSteam 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.
Ask a question about this stepPlace 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).
Ask a question about this stepMash 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.
Ask a question about this stepAdd parmesan and lemon zest and mix well. Season to taste.
Ask a question about this stepThe color is beautiful and it sounds delicious! I think they'll go over well in my household.
Oh I have never thought about adding broccoli - like you I often use cauliflower - but this looks great!
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
this looks great!