Get ready for a flavor fiesta with these Herbed Broccoli Mashed Potatoes! Creamy, dreamy, and oh-so-delicious, this mash-up of Yukon gold potatoes and tender broccoli is sure to steal the show at your dinner table.
Add in some buttery goodness and a sprinkle of fresh herbs, and you’ve got yourself a winning side dish that’ll have everyone coming back for seconds!
Ingredients:
Broccoli:
- 1/2 head of broccoli, cut into florets
- Pinch of Kosher salt
Mashed Potatoes:
- 2 pounds of Idaho or Yukon gold potatoes, unpeeled
- Salt and freshly ground black pepper, to taste
- 1 cup of whole milk
- 1 stick (8 tablespoons) of unsalted butter
- 2 tablespoons of chopped fresh chives
- 2 tablespoons of chopped fresh dill
- 2 tablespoons of chopped fresh parsley
Directions:
- In a medium pot, bring salted water to a boil. Add the broccoli florets and cook until tender, approximately 10 minutes. Drain thoroughly.
- For the mashed potatoes, place the unpeeled potatoes in a medium pot. Cover them with cold water and add 2 tablespoons of salt. Bring to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain the potatoes.
- Peel the cooked potatoes and return them to the pot. You can pass them through a ricer or food mill if desired. Add the cooked broccoli to the pot with the potatoes.
- Mash the potatoes and broccoli together with the milk and butter using a fork or potato masher until creamy. Stir in the chopped chives, dill, parsley, and season with salt and pepper to taste.
Enjoy your flavorful herbed broccoli mashed potatoes!