These fluffy mashed potatoes, with a mild broccoli flavor, make a colorful side dish for any entree.
- 1 large Yukon Gold potato, peeled and cubed
- 1/3 cup fresh broccoli florets
- 1/4 cup 2% milk
- 1-1/2 teaspoons butter
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender, adding broccoli during the last 4 minutes.
- Drain potato and broccoli; mash with milk, butter, salt and pepper. Yield: 2 servings.
Originally published as Broccoli-Potato Mash in Reminisce August/September 2010, p47
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