Recipe of the Day ...

.
.
.
Mediterranean Mashed Broccoli and Potatoes (with my commentary)


1.5   pounds Yukon Gold Potatoes
6   ounces broccoli florets
4   tablespoons butter
1  Lemon, zested
4    tablespoons grated parmesan cheese
Salt


Peel the potatoes and place them, whole in cold water in a large pan. Add a generous pinch of salt and place over high heat.


Once the potato water is boiling, wash the broccoli florets and place in a steamer basket over the potatoes and cover (I would simply wait until the potatoes are almost done and throw the broccoli in the same water to cook - don't overcook the broccoli - the food processor with grind it up, it doesn't have to be mushy)


Steam the broccoli until tender - 3-6 minutes. Remove from heat. Continue to cook the potatoes until tender -- 30-40 minutes. Drain, reserving some of the water. (Or skip this)


Place the broccoli in a bowl and using an immersion blender, puree the broccoli until it's mostly smooth. You can also do this in a food processor. (Food processor is the way to go here)


Mash the potatoes using a potato masher. Add broccoli puree and butter, continue mashing. Mash and add reserved potato water until your potatoes are the texture you like. Taste for salt.


Add parmesan and lemon zest and mix well. Season to taste.


.
.
.