Smashed Potatoes and Broccoli (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
4 pounds yukon gold or russet potatoes, quartered |
2 (about 6 cups) broccoli heads |
1/2 cup whole milk |
1/2 cup heavy cream |
1/2 stick butter |
salt and freshly ground black pepper |
Directions:
1. Boil potatoes in salted water until very tender; about 20 minutes. Cut the florets off the broccoli and add to boiling potatoes, about 7 minutes. Drain and place back into pot.
2. Heat the milk, cream, and butter in a small saucepan. Pour sauce into the potatoes and broccoli, mash together. Season, to taste, with salt and pepper.
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