Everyone loves a two-for-one deal. Seriously, who can
turn down a good buy one, get one free sale? This pin for a scrumptious-seeming
Parmesan Broccoli Mashed Potatoes side dish certainly had that same twofer
appeal rolling the starch and veggie side dishes into one, and I was helpless
The pin links to a foodgawker post (and in case you’re unfamiliar
with foodgawker, it’s basically food porn with links to recipes), which directs
you to this One Lovely Life
blog post. The blog is
done by this lovely couple (see what I did there?) named Emily and Michael who
have put together a visually stunning blog that mostly focuses on food, but
sprinkles in bits about their lives and their adorable daughter. Their recipeindex is extensive
and sorted into 23 helpful categories like “Breakfast & Muffins,” “Pasta
& Rice,” “Main Dishes: Chicken & Turkey,” and “Main Dishes: Meatless.”
4-5 medium potatoes, peeled and cut into small pieces
2c broccoli florets, uncooked
4 Tbsp butter
½c fresh parmesan, grated
salt and pepper to taste (I used about 1 tsp salt, ½ tsp
Bring a large pot of salted water to a boil. Add potato
pieces and broccoli and boil 15-20 minutes, or until potatoes are very soft and
can easily be mashed with a fork. Drain broccoli and potatoes well.
Place drained vegetables in a large bowl with butter,
milk, and parmesan. With a hand mixer, whip mixture until very smooth. Add salt
and pepper to taste (I used about 1 tsp salt and ½ tsp pepper).
|All ready to mash|
How it went
“Bring a large pot of salted water to a boil.” I’m pretty
sure even my dad could handle this part of the recipe without any trouble, and
he doesn’t really do any cooking that doesn’t involve a microwave or grill. No
further comments here.
“Add potato pieces and broccoli and boil 15-20 minutes,
or until potatoes are very soft and can easily be mashed with a fork.” This
step definitely topped the 20-minute mark for me. I ended up using five
potatoes and two cups frozen broccoli florets, so I’m pretty sure this extended
the cooking time.
“Drain broccoli and potatoes well.” Well my trusty blue
colander made this one easy work.
“Place drained vegetables in a large bowl with butter,
milk, and parmesan.” I used margarine instead of butter (I’m on a budget,
here), skim milk, and the shredded parmesan cheese that comes with a green lid
in grocery stores everywhere.
“With a hand mixer, whip mixture until very smooth.” For
this one, I busted out my mom’s trusty hand mixer, which I inherited when I
moved out post-college. It’s got a solid 10 years on me, but it’s still in
excellent shape and could probably mix circles around the hand mixers made
today. Having used this mixer hundreds of times to great success, this is where
I got a bit thrown off. I could not for the life of me get this mixture “very
smooth.” So after minutes and minutes as another recipe burned in my oven (I’ll
blog about that later), I settled on fairly lumpy.
“Add salt and pepper to taste (I used about 1 tsp salt
and ½ tsp pepper). Serve warm.” I probably flipped the quantities here,
definitely leaning toward more pepper and less salt, because my dining
companion isn’t much for salt (seriously, you’d think a guy who owns two salt
shakers would be more into salt).
|The finished product, lumps and all.|
This one was a hit with my friend and I. It’s got this
great creamy texture to it (even with the lumpy bits) that instantly reminds me
of homemade mash potatoes and family dinners and holidays. This flavorful dish
isn’t a super veggie-tasting dish, which would be great for getting picky
eaters to eat veggies. The strongest flavors that come out are parmesan cheese,
then a blend of the broccoli and mashed potatoes. I’m sure the broccoli flavor
would have been more powerful if I’d used fresh broccoli, but this dish
definitely tastes exactly like it sounds it would with a name like Parmesan
Broccoli Mashed Potatoes.
I’m a big broccoli lover and a serious fan of potatoes,
so I usually have both on hand (Re: making Gwyneth Paltrow No Fry Fries). That combined with the
easiness of this recipe and its crowd-pleasing two-for-one appeal should make
this an easy repeat in my kitchen.
Honestly, I think this is another recipe that could be
adjusted by switching out the parmesan cheese for cheddar, mozzarella, or some
other cheese of your preference. You could probably leave the cheese out
entirely if you want to cut the dairy factor a bit.
And I'm sorry they are not more pictures, I was juggling/burning another recipe and trying to finish up a batch of cookies, too.
— Nicole Franz | NiFranz@News-Herald.com | @FranzOrFoe
Follow my Mission: Pinpossible board on Pinterest.
Labels: potatoes, sides, vegetables