- 4 pounds Yukon gold or russet potatoes, quartered
- 2 (about 6 cups) broccoli heads
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 stick butter
- Salt and freshly ground black pepper
Boil potatoes in salted water until very tender; about 20 minutes. Cut the florets off the broccoli and add to boiling potatoes, about 7 minutes. Drain and place back into pot.
Heat the milk, cream, and butter in a small saucepan. Pour sauce into the potatoes and broccoli, mash together. Season, to taste, with salt and pepper.