- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 6 to 8 servings
Ingredients
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
Directions
- 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.
