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.