Potato mashes are good…kids love them, they are filling and so easy to make. Once in a while, if I have some extra vegetable lying aroundI might make a mixed mash. Potato mash mixed with pumpkin, cauliflower, selleri, parnips…I could go on…are excellent or like here BROCCOLI. I didn’t have enough for a proper dish or side – but cooked what I had and added it to the potato mash.

Ingredients

6 large peeled potatoes (baking)

165 g broccoli (more or less doesn’t matter and you can use the stem as well)

1 clove garlic

80 g butter

120 ml cream

20 gram grated parmesan cheese

salt, pepper and a bit of nutmeg to taste

Method

Peel the potatoes and add them in a pot of boiling water – enough to just cover the potatoes. Add salt and cook for about 25 minutes or until soft. Drain! Return to the pot.

Meanwhile, cut the broccoli into pieces (2 x 2 cm is fine) and steam in a pot for about 10 minutes. This time they should be soft and NOT crunchy. When soft, discard the water. Chop the garlic and add to the broccoli together with the cream. Blend well with a hand held blender (or a proper one…the hand held is just super easy).

Mash the potatoes with an electrical mixer (or a proper potato masher if you have one). Add the broccoli puré and butter and mix well until the butter has melted completely. Add the grated parmesan cheese and spices. Mix and serve hot.