Sunday, February 22, 2015
From the Malibu Farms cook book: http://www.malibu-farm.com/store/
3 large russet potatoes, peeled and roughly chopped
1 stick butter-yeah, cry me a river (the more butter, the better the mash).
1 cup heavy cream
Broccoli, same volume as potatoes
Instructions: Cook your potatoes in boiling, salted water until just soft. It's important to properly salt the water; use at least 1 tablespoon salt. If you don't the potatoes will taste really bland, and you will need to add twice the salt later on.
Drain, and say after me the mantra of Mashed Potatoes 101: Dry your mash or it will taste like trash.
Return the drained potatoes to the hot pan, and stir over heat until the liquid has evaporated. This step is key to making good potatoes.
Then push the potatoes through a ricer and into a standing mixer. Never use a food processor or blender for mashed potatoes, because the texture will be horrible. And we don't want that. We want a light, fluffy mash.
With the wick attachment, blend in the stick of butter and 1/2 cup of the cream; season to taste with salt and pepper.
Blanch, boil or steam your broccoli until just done and still bright green; try not to overcook it.
Drain and put the broccoli into a food processor, along with the remaining 1/2 cup cream, until finely chopped. Stir the broccoli and the potatoes together and season to taste with salt and pepper.
Mashed potatoes + smashed broccoli=broccoli mash is a smash!