Broccoli-Potato Puree

Mashed potatoes take a colorful and nutritious twist when mixed with phytochemical-and vitamin-rich broccoli.

Broccoli-Potato Puree
Broccoli-Potato Puree

[quicklook-recipe prep_time=”15 min” cook_time=”15 min” serves=”” details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 1 pound broccoli, trimmed and coarsely chopped
  • 1/2 pound russet potatoes, peeled and diced
  • 4 scallions, thinly sliced
  • 1/2 quarts water


  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 1/4 cup fresh-squeezed lemon juice

[step-list-wrapper title=”What to do” time=”30 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In a large pot, cook broccoli, potatoes, and scallions in 11/2 quarts of simmering water until vegetables are very tender, about 15 minutes. Drain, reserving 1/2 cup cooking liquid.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Combine vegetables with reserved Cooking liquid in food processor. Pulse until mixture is almost smooth. Whirl in salt, pepper, butter, and lemon juice. Serve at once.[/step-item][/step-list-wrapper]

[cooking_tip]Even though russet, or Idaho, potatoes are used mostly for baking and frying, they also make excellent mashed potatoes. Because they are drier and higher in starch than other varieties of potato, they can be whipped in a food processor without turning gummy.[/cooking_tip]

[nutrition-info calories=”92″ calories_fat=”” fat=”4g” sat_fat=”2g” choles=”10mg” sodium=”508mg” carbs=”13g” sugars=”” protein=”3g” fiber=”3g”]

Fresh Idea: Substitute greens such as spinach or kale for the broccoli in this recipe.


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Originally Published in Reader's Digest