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Broccoli Mashed Potatoes

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Posted by Mariah | Posted in 21-Day-Adventure Cleanse, Appetizers & Sides | Posted on 18-04-2010

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I know what you’re thinking. Here she goes again, trying to sneak veggies into food where they don’t belong.

Wrong. Broccoli makes mashed potatoes taste even better than regular. Don’t believe me? Well, then take the mashed potato challenge, my friend, and find out! Bonus: this recipe is CHEAP and EASY. :)

I recently became vegan after reading The Kind Diet, so I’m offering two versions of this recipe (and probably any recipes that call for dairy here on out). For those die-hard mashed potato traditionalists, you get your old standby recipe with added broccoli. For those of you who are vegan or allergic to dairy, I offer an even MORE delicious version of the tried and true. My kids sampled both and hands down liked the vegan version better. So there.

Seriously, though, little kids love this recipe, because it’s, well, green and funny looking. We like to call it Ogre Food around here (it’s probably Shrek’s favorite food). In fact, this would be a great dish to serve at a Shrek-themed birthday party … hmmm ….

Give it a try and let me know how you like them!

Ingredients:

4 large russet mashed potatoes, peeled and cut into four pieces
1 head broccoli, cut into florets
1 clove garlic (optional, but if you like garlic, just go for it)

Dairy Version:
1/4 cup butter
1/4 to 1/2 cup half and half (less for stiffer potatoes, more for fluffy)
Salt and pepper to taste

Vegan Version:
1/4 cup Earth Balance Buttery Spread
1/4 to 1/2 cup hazelnut milk (I do NOT like the taste of soy milk, so I prefer hazelnut … less for stiffer potatoes, more for fluffy)
Salt and pepper to taste

Directions:

  1. Measure 1/4 cup butter and/or buttery spread and milk and/or hazelnut milk and put into a large glass serving or mixing bowl; set aside.
  2. Put potatoes and garlic in pot and cover with cold water (about two inches above potatoes).
  3. Bring water to a boil and boil potatoes for about 8 to 10 minutes.
  4. Add broccoli florets and boil for two more minutes or until broccoli is bright green.
  5. Drain.
  6. Transfer potatoes/broccoli to bowl.
  7. Mash with a potato masher. Add more milk a little at a time until you have your desired consistency for potatoes. NOTE: A potato masher ensures that your potatoes will be creamier and there’s less chance of over mixing and creating potato glue.
  8. Serve alongside Panko Chicken Planks or any savory protein dish and enjoy — there’s no need for added butter or gravy!

ADDITIONAL SERVING IDEA: For those of you who like a little cheese with your potatoes, you can try adding 4 oz. of shredded sharp cheddar cheese or a couple of tablespoons of nutritional yeast (for the vegans).