Herbed Broccoli Mashed Potatoes
Creamy and flavorful mashed potatoes infused with broccoli and fresh basil, perfect for a nutritious and delicious side dish.
Ingredients
- ~4 pounds or approx 8-10 large potatoes – Yukon gold or russet variety, peeled and quartered
- ~3 cups broccoli heads remove florets
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 stick butter or approximately 4 tablespoons of butter
- 1/2 cup basil chiffonade (here is a great pictorial on how to chiffonade basil!)
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Boil the Potatoes: Put the scrubbed and cleaned potatoes into a pot of salted water (not heated yet!). Turn on the heat on your stove to medium-high and bring the water to a boil. Cook the potatoes for 20 minutes in boiling water until very tender.
- Add the Broccoli: Now add the broccoli heads to the potatoes in boiling water for an additional 7 minutes. Drain and place the broccoli and potatoes into a pot.
- Prepare the Cream Mixture: Carefully heat the milk, cream, and butter in a small saucepan until simmering lightly.
- Mash and Mix: Add the basil and cream mixture into the potatoes and broccoli, and mash together using a potato masher. Season to taste with kosher salt and pepper.
- Serve: Serve hot with melted butter, if desired.
Notes
- Ensure the potatoes are fully cooked and tender before mashing.
- You can adjust the milk, cream, and butter amount to achieve your desired consistency.
- For a lighter version, use low-fat milk and reduce the amount of butter.