Broccoli Smashed Potatoes
Contributed by: Chris WebAdmin. of RecipesNow.com
After apprenticing at three-star restaurants in France, Author Dana Jacobi opened a catering business and marketed her own line of gourmet sauces. She has since authored five cookbooks, contributed to several others, and written for Food & Wine, Cooking Light, the New York Times, and the Associated Press.
Her work has won a Gourmand World Cookbook Award and been nominated for a James Beard Foundation Book Award. Presently Jacobi writes a weekly newspaper column, "Something Different," for the American Institute for Cancer Research. She also consults in product development and teaches cooking classes. Jacobi lives in New York City.
This recipe is reprinted from: 12 Best Foods Cookbook: Over 200 Delicious Recipes Featuring the 12 Healthiest Foods.
Even youngsters will love this dish, an unexpected way to enjoy a whole cup of broccoli.
- 1 pound Yukon Gold or other yellow-fleshed potatoes, peeled
- 4 cups medium broccoli florets
- 1 leek, white part only, thinly sliced
- 1/2 cup low-fat (1%) milk
- Salt and freshly ground black pepper
- 4 teaspoons unsalted butter
- 1/2 teaspoon ground mace
Place the potatoes in a deep saucepan and cover with cold water to a depth of 2". Cook uncovered over high heat until the potatoes can be easily pierced with a knife, about 20 minutes.
While the potatoes cook, steam the broccoli and leek until the broccoli is very soft, about 15 minutes. Drain in a colander.
Drain the potatoes and place them in a deep bowl. Using a sturdy fork, mash the potatoes into roughly 1" chunks. Add the broccoli and leek, mashing until only small lumps of the broccoli remain. Add the milk, 2 tablespoons at a time, mashing until the texture is pleasing to you. Season to taste with salt and pepper.
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. Stir in the mace.
To serve, spoon the smashed potatoes into a serving bowl. With the back of the spoon, smooth the top, leaving several shallow indentations. Drizzle the butter, letting it pool in the hollows. Serve immediately.
Yellow-fleshed potatoes get their color from carotenoids.
Serving Size: Makes 4 servings
Nutritional Information: Per serving: 169 calories, 5 g fat, 2 g saturated fat, 7 g protein, 32 g carbohydrates, 5 g fiber