Herbed Broccoli Mashed Potatoes

Broccoli and fresh herbs feel right at home when mashed with creamy potatoes.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 25 min
  • Yield: 6
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Ingredients

Broccoli:

Kosher salt

1/2 head broccoli, cut into florets

Mashed Potatoes:

2 pounds Idaho or Yukon gold potatoes, unpeeled

Kosher salt and freshly ground black pepper

1 cup whole milk

1 stick (8 tablespoons) unsalted butter

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh parsley

Directions

  1. Bring a medium pot of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly.

For the mashed potatoes: 

  1. Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
  2. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the broccoli. Mash the potatoes and broccoli with the milk and butter using a fork or potato masher. Stir in the chives, dill, parsley and 2 teaspoons salt; season with pepper.