• 45minutes
  • 179calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsD, E
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb yukon gold potatoes or 1 lb other yellow-fleshed potato , peeled

  2. 4 cups medium broccoli florets

  3. 1 leek , white part only, thinly sliced

  4. cup low-fat milk (1%, or milk of your choice)

  5. salt & freshly ground black pepper

  6. 4 teaspoons unsalted butter

  7. teaspoon ground mace

Instructions Jump to Ingredients ↑

  1. Place the potatoes in a deep saucepan and cover with cold water to a depth of 2-inches.

  2. Cook uncovered over high heat until the potatoes can be easily pierced with a knife, about 20 minutes.

  3. While the potatoes cook, steam the broccoli and leek until the broccoli is very soft, about 15 minutes, drain.

  4. Drain the potatoes and place them in a deep bowl.

  5. Using a sturdy fork, mash the potatoes into roughly 1-inch chunks.

  6. Add the broccoli and leek, mashing until only small lumps of the broccoli remain.

  7. Add the milk, 2 tablespoons at a time, mashing until the texture is pleasing to you.

  8. Season to taste with salt and pepper.

  9. In a small saucepan, melt the butter over medium heat until it is golden brown, 1 to 2 minutes, taking care it does not burn then stir in the mace.

  10. To serve, spoon the smashed potatoes into a serving bowl.

  11. With the back of the spoon, smooth the top, leaving several shallow indentations.

  12. Drizzle the butter, letting it pool in the hollows.

  13. Serve immediately.


Send feedback