Name: Broccoli-Potato Mash Up
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 extra large russet potato; 1 large broccoli crown; 1/4 cup butter ((or ghee)); 1/4 cup milk ((any milk)); 1 teaspoon salt; 1 pinch pepper ((optional))

Jump to Recipe - Print Recipe

This Broccoli-Potato Mash Up is a new family favorite. The mash up between these two vegetables does not take any longer to cook than making normal mash potatoes. And, it’s a great way to sneak in an extra vegetable serving. Sure, you could have mashed potatoes and a side of broccoli along side your protein. I do sometimes. But, wait a second. Just imagine your plate with a scoop of Broccoli-Potato Mash Up plus another vegetable like roasted asparagus, simple sauteed green beans, perfect sauteed zucchini, or a salad. You can have three veggie servings instead of just two. That means more fiber, more nutrients, and more satiety!

A Hat Tip to the Irish

The Irish have been mixing potatoes with vegetables like cabbage, spinach, parsnips, and kale for years. It’s called “colcannon” so why not mix other vegetables? This is the perfect solution for picky eaters who wouldn’t otherwise eat those vegetables. I’ve been mixing potato and cauliflower for years.

So, for those really picky eaters in your family, you might want the ratio of potato to be greater than the “other vegetable.” Then as the recipe becomes familiar and is a regular part of the rotation you can slowly change the ratio of potato compared to the “other vegetable.”

If your family already likes broccoli then you can start at a 50-50 ratio of potato to broccoli. If you are watching your carb intake you might want to experiment with more broccoli than potato.

Is Broccoli Really that Good for You?

Yes! As a cruciferous vegetable, broccoli is known for it’s anticancer properties.
It’s loaded with vitamin C, vitamin K, and polyphenols. Polyphenols act as an antioxidant (that means they keep us from getting “rusty.”)

What you’ll need to make Broccoli-Potato Mash Up
Roughly, equal parts Russet potatoes and broccoli crowns. This recipe is easily scalable—you can make as much or as little as you want. If you have picky eaters who don’t like broccoli you may want to start with 2 or 3 potatoes to 1 smaller crown of broccoli.
1 extra-large Russet potato
1 large broccoli crown
1/4 cup of unsalted butter (half stick) or ghee
1/4 cup (or more) of any “milk” (cow, goat, oat, coconut, almond, etc.)
1 teaspoon salt
pepper, optional

Sometimes when I make “smashed” potatoes I leave the skin on, but for this recipe it tastes better if the potato is peeled. Cut the peeled potatoes in 1 1/2 inch cubes and cut up the broccoli into florets.

Get those potatoes into a pot of cool salted water. Make sure the water covers the potatoes by at least two to three inches because you’ll need room to add the broccoli. Once the water comes to a rolling boil, turn the heat down to keep it to a medium boil, and cook the potatoes for 12 minutes to give them a head start. Then add the broccoli and continue boiling the broccoli-potato mixture for another 10 minutes. When a for can easily pierce through the broccoli stem, it’s ready to mash.

Drain the water and get mashing. Go ahead and take out any pent up aggression on the broccoli and potatoes. Add 1/4 cup of butter a 1/4 cup of milk to loosen the consistency and make it creamier. Start with 1/4 cup and add more to taste.

Add salt to taste. Place in a serving bowl with another big dollop of butter (or ghee) so people can see the buttery goodness. You can give it another quick stir before serving. Every time I make this side dish I think of Dr. Seuss and I want to serve it with “green eggs and ham.” It would also make a fun side dish for St. Patrick’s day! Right?