Creamy mashed potatoes infused with finely chopped broccoli, garlic, and Parmesan cheese, finished with fresh chives. Includes a vegan modification option.
1. Place the peeled and quartered potatoes in a medium pot of salted water. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until a fork inserts easily. Drain the potatoes and set aside.
2. Return the empty pot to the stove and melt 1 tablespoon of butter over medium heat. Add the minced garlic and cook while stirring for 1 minute until fragrant. Then, add the finely chopped broccoli with a sprinkle of salt and pepper. Cook until the broccoli is tender (3-4 minutes) then stir in the milk and turn off the heat.
3. Rice the potatoes into the pot with a potato ricer (or add them to the pot and mash). Add the remaining 2 tablespoons of butter and the Parmesan cheese. Mix and season with salt and pepper to taste. Be careful not to overmix, as potatoes can become gummy if overworked.
4. Serve the mashed potatoes with fresh chives sprinkled on top and enjoy!
Vegan Modification: Substitute plant-based butter (or olive oil) for butter, unsweetened oat milk for milk, and nutritional yeast for Parmesan.
