Picky eaters? Hide your vegetables in this classic American mash. What they don't know will help them!
- Cook Time
- Prep Time
1 pound Yukon Gold or other yellow-fleshed potatoes, peeled
4 cups medium broccoli florets
1 leek, white part only, thinly sliced
½ cup milk or non dairy substitute
Salt and freshly ground black pepper
4 teaspoons unsalted butter or margarine
½ teaspoon ground mace
- Place the potatoes in a deep saucepan and cover with cold water to a depth of 2 inches.
- 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-inch 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.