Broccoli mashed potatoes

I love homemade mashed potatoes. They’re so easy to make and taste a million times better than those funky out-of-a-box instant potatoes.

What can make mashed potatoes even better? Add broccoli! And yes, I’m ring serious.

I found this recipe by the Neely’s on Food Network a few years ago, but this time I made it I made it a little healthier by adapting the recipe to use Greek yogurt instead of heavy cream. Broccoli and Greek yogurt — what could be healthier than that!

All you need is:

  • 4 yukon gold potatoes
  • 2-3 heads of broccoli
  • salt
  • 1/2 cup skim milk
  • 1/2 stick butter
  • 1/2 cup Greek yogurt

{Before}
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All you have to do is:

  • Peel potatoes and cut into quarters
  • In a large pot, bring salted water to a boil. Boil potatoes for 20-25 minutes (until tender).
  • Meanwhile, cut the broccoli into florets. Add to the potatoes and continue to boil for another 7 minutes.
  • Drain potatoes and broccoli and put back in the pan.
  • In a sauce pan, heat the milk and butter. Pour over potatoes and broccoli.
  • Add the Greek yogurt and mash the potatoes and broccoli until you reach the preferred consistency.
  • Enjoy!

{After}
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{Steak and potatoes}
20120811-205752.jpg

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