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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 teaspoon(s) ground mace |
1 leek, white part only, thinly sliced |
1/2 cup(s) lowfat (1%) milk |
4 cup(s) medium broccoli florets |
salt & freshly ground pepper |
4 teaspoon(s) unsalted butter |
1 pound(s) yukon gold or other yellowfleshed potatoes, peeled |
Directions:
1. Place the potatoes in a deep saucepan and cover with cold water to a depth of 2 inches. Cook uncovered over high heat until the potatoes can be easily pierced with a knife, about 20 minutes.
2. While the potatoes cook, steam the broccoli and leek until the broccoli is very soft, about 15 minutes. Drain in a colander.
3. Drain the potatoes and place them in a deep bowl. Using a sturdy fork, mash the potatoes into roughly 1inch chunks. Add the broccoli and leek, mashing until only small lumps of the broccoli remain. Add the milk, 2 tablespoons at a time, mashing until the texture is pleasing to you. Season to taste with salt and pepper.
4. In a small saucepan, melt the butter over medium heat until it is golden brown, one to two minutes, taking care it does not burn. Stir in the mace.
5. To serve, spoon the smashed potatoes into a serving bowl. With the back of the spoon, smooth the top, leaving several shallow indentations. Drizzle the butter, letting it pool in the hollows. Serve immediately. Makes four servings.
6. Food Fact: Yellowfleshed potatoes get their color from carotenoids.
7. Suggestions
8. Per serving: 169 calories, 5 g fat, 2 g saturated fat, 7 g protein, 32 g carbohydrates, 5 g fiber
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