Mashed Potatoes and Broccoli
(Adapted from
Serves 4
Super-fast and filling side dish. The broccoli adds flavor, fiber and a flash of green while diluting some of the calories in the mashed potatoes. No need to peel the potatoes—Yukon gold potatoes have very tender skins, and the skin has a nice flavor and adds fiber and nutrients. Potatoes and broccoli are surprisingly high in vitamin C, making this a good choice during the cold and flu season.
2 cups finely chopped broccoli (about 1 large piece)
1 pound Yukon gold potatoes, washed and cut into 1/2-inch pieces (about 4 cups diced)
2 cloves garlic, coarsely chopped
Optional: 1/4 cup plain yogurt
Optional: 1/4 teaspoon salt
Black pepper to taste
Wash the potatoes and cut out any greenish spots or eyes that have sprouted. No need to peel the potatoes otherwise. Dice the potatoes—smaller pieces cook faster.
Fill a large saucepan with 1/2 to 1 inch of water and fit with a steamer basket. Bring the water to a boil. Place the potatoes in the basket and top with chopped broccoli and garlic. Cover, and steam until very tender, 10 to 12 minutes.
If you’re using yogurt, drain the vegetables well and return them to the pot. If omitting the yogurt, do not drain the vegetables. Add the optional yogurt, salt and pepper. Mash to desired consistency.
Keywords: recipe, vegetable, vegetarian, heart-healthy, gluten-free
by Jennifer Motl, RDN