Broccoli Smashed Potatoes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb yukon gold potatoes or 1 lb other yellow-fleshed potato, peeled
• 4 cups medium broccoli florets
• 1 leek, part only, thinly sliced
• 1/2 cup low-fat milk (1%, or milk of your choice)
• salt & freshly ground black pepper
• 4 teaspoons unsalted butter
• 1/2 teaspoon ground mace

Recipe

• 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.