I think that mashed potatoes do not photograph well because of their light coloring and mish-moshy texture. See above photo… I’m sure they photograph well in proper light and when one is not quite so hungry… 😉 But I was doing a quick shoot here, and it didn’t quite turn out so well.
All that said, I did love adding the broccoli to the mashed potatoes for a lil bit of extra veggie boost. The broccoli mashed and made it creamier than I had expected it to be. Sometimes, when it is a wee bit hard to add extra veggies into things, I think this is a good way to do just that…
This is the recipe that I ended up using, and was adapted from this Eating Well Recipe…
- 2-3 lbs. Gold Potatoes
- 1-lb. Broccoli Crowns
- 1/4 Tbsp Butter
- 1/4 Cup Milk
- 1 cup Shredded Cheese, of choice
1. Rinse potatoes and chop. Add to boiling water and cook for 15 minutes. While cooking potatoes, steam broccoli for 6-8 minutes, or until tender.
2. Transfer broccoli to bowl and mash. Rinse potatoes when done. Add broccoli, butter, salt, and cheese. Mash. Add Milk and mash until smooth, adjusting ingredients as needed.