Broccoli Mashed Potatoes Recipe

5 1
Publisher Photo

Broccoli Mashed Potatoes Recipe

Be the first to add a review
5 1
Publisher Photo
In Charlotte, North Carolina, Jim Hadley makes mashed potatoes with a twist--he adds broccoli to the mix! "I get rave reviews whenever I serve this low-fat dish," he writes.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 pounds small unpeeled red potatoes, cubed
  • 2 fresh broccoli spears
  • 1-2/3 cups chopped onions
  • 1/3 cup reduced-fat sour cream
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Place potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 10 minutes. Remove broccoli florets from stems. Peel stems and cut into 1/4-in. slices; cut slices in half. Add florets and stems to potatoes; cook 10-12 minutes longer or until potatoes and broccoli are tender; drain
In a nonstick skillet coated with cooking spray, cook onions until tender. Drain potato mixture. Add onions, sour cream, salt and pepper; mash. Yield: 6 servings.
Originally published as Broccoli Mashed Potatoes in Light & Tasty June/July 2005, p46

Nutritional Facts

2/3 cup: 119 calories, 1g fat (1g saturated fat), 4mg cholesterol, 413mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.

  • 1-1/2 pounds small unpeeled red potatoes, cubed
  • 2 fresh broccoli spears
  • 1-2/3 cups chopped onions
  • 1/3 cup reduced-fat sour cream
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  1. Place potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 10 minutes. Remove broccoli florets from stems. Peel stems and cut into 1/4-in. slices; cut slices in half. Add florets and stems to potatoes; cook 10-12 minutes longer or until potatoes and broccoli are tender; drain
  2. In a nonstick skillet coated with cooking spray, cook onions until tender. Drain potato mixture. Add onions, sour cream, salt and pepper; mash. Yield: 6 servings.
Originally published as Broccoli Mashed Potatoes in Light & Tasty June/July 2005, p46

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forBroccoli Mashed Potatoes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review