Broccoli Mashed Potatoes

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Picky eaters? Hide your vegetables in this classic American mash. What they don't know will help them!

  • Duration
  • Cook Time
  • Prep Time
  • 4 servings ServingsServings


  • 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 milk:or non dairy substitute
  • Salt and freshly:ground black pepper
  • 4 teaspoons:unsalted butter or margarine
  • 1/2 teaspoon:ground mace



  1. Place the potatoes in a deep saucepan and cover with cold water to a depth of 2 inches.
  2. Cook uncovered over high heat until the potatoes can be easily pierced with a knife, about 20 minutes.
  3. While the potatoes cook, steam the broccoli and leek until the broccoli is very soft, about 15 minutes.
  4. Drain in a colander. Drain the potatoes and place them in a deep bowl.
  5. 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.
  6. Add the milk, 2 tablespoons at a time, mashing until the texture is pleasing to you.
  7. 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.
  8. Stir in the mace. To serve, spoon the smashed potatoes into a serving bowl.
  9. With the back of the spoon, smooth the top, leaving several shallow indentations.
  10. Drizzle the butter, letting it pool in the hollows. Serve immediately. Serves 4.
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