Broccoli Mash Recipe
What happens when you cross broccoli with mashed potatoes? You get broccoli mash! A tasty and satisfying side dish, broccoli mash is pure comfort food.
Broccoli and potato are a great combination. This recipe works well as an accompaniment for grilled chicken or sautéed fish dishes like Sautéed Tilapia with Bacon & Baby Tomatoes.
- 2 large broccoli crowns
- 1 large russet potato
- 2 oz butter (½ stick)
- 2 Tbsp fresh thyme leaves
- ¼ cup heavy cream (optional)
- Kosher salt, to taste
- Bring about 4 quarts of salted water to a boil in a large pot. A small handful of Kosher salt should be about right.
- Peel the potato, cut it into about 8 equal-sized chunks and add them to the boiling water.
- Now peel the tough outer skin off the broccoli stems and roughly chop the broccoli, stems included, into pieces about the same size as the potatoes.
- Once the potatoes have cooked for about 7 minutes, add the broccoli to the pot. Simmer for another 10 minutes or so, or until the potato is soft but not crumbly, and the broccoli is tender but still slightly firm.
- Drain the potato and broccoli into a colander, then return them to the pot and add the butter, thyme leaves, and optional cream.
- Use a hand potato masher to roughly smash the potato and broccoli. Small chunks of broccoli should still be visible in the mash.
- Season to taste with Kosher salt and serve right away.