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Recipes Side Dishes Potatoes and Yams
Recipes Side Dishes Potatoes and Yams
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| Servings: | 4 |
| Author Notes: |
Even youngsters will love this dish, an unexpected way to enjoy a whole cup of broccoli. Food Fact: Yellow-fleshed potatoes get their color from carotenoids. |
| Ingredients: |
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 low-fat (1%) milk salt and freshly ground black pepper 4 teaspoons unsalted butter 1/2 teaspoon ground mace |
| Instructions: |
1. Place the potatoes in a deep saucepan and cover with cold water to a depth of 2". Cook uncovered over high heat until the potatoes can be easily pierced with a knife, about 20 minutes. 2. While the potatoes cook, steam the broccoli and leek until the broccoli is very soft, about 15 minutes. Drain in a colander. 3. Drain the potatoes and place them in a deep bowl. Using a sturdy fork, mash the potatoes into roughly 1" 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. 4. 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. 5. 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. Per serving: 169 calories, 5 g fat, 2 g saturated fat, 7 g protein, 32 g carbohydrates, 5 g fiber. |
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