Broccoli Mash

These broccoli mashed potatoes are a stroke of genius. During my years in private chef work, I often cooked for families with children. The kids of course would want white rice and mashed potatoes, and the parents would want the kids to eat healthier-more whole grains and more green vegetables. One day, I came up with the broccoli mash. Kids love it and it is a staple at the cafe. Because the cafe is on the pier, diners-especially tourists-on the pier expect French fries and soft drinks, to which we reply, “we have broccoli mash and kale-apple juice”.

I have served this to lots and lots of kids, and many who “don’t eat vegetables” will eat the green mashed potatoes. It is delicious. Try it. I promise you’ll like it.

Print Recipe

Broccoli Mash

Servings: 6 people

Ingredients

• 3 large russet potatoes, peeled and chopped
• 1 stick butter-yeah, yeah, cry me a river (the more butter, the better the mash)
• 1 cup heavy cream
• Broccoli, roughly the same amount as the potatoes, chopped

Instructions

• Cook your potatoes in boiling, salted water until just soft. Use at least 1 tablespoon salt in the water, otherwise, the potatoes will taste really bland, and you will need to add twice the salt later on.
• Drain and repeat after me the mantra of Mashed Potatoes 101: "Dry your mash or it will taste like trash"
• Return the drained potatoes to the hot pan, and stir over heat until the liquid has evaporated. This step is key.
• Then push the potatoes through a ricer and into a standing mixer. With the whisk attachment, blend in the stick of butter and 1/2 cup of cream; season to taste with salt and pepper.
• Blanch, boil, or steam your broccoli until just done and still bright green. Drain and place in a food processor, along with the remaining 1/2 cup cream, until finely chopped.
• Stir the broccoli and the potatoes together, and season to taste with salt and pepper.

Notes

TIP: Never use a food processor or a blender for mashed potatoes, because the texture will be horrible. We want a light, fluffy mash.

Reprinted with permission from Malibu Farm Cookbook: Recipes from the California Coast by Helen Henderson, copyright© 2016. Published by Clarkson Potter, an imprint of Penguin Random House.”Photography credit: Martin Lof © 2016 For online, a link to the book’s page on PenguinRandomHouse.com or an online retailer is required (e.g. Amazon.com, BarnesandNoble.com, Powells.com, IndieBound.org or any online bookseller of your choice).