Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

Give your mashed potatoes a more festive and vibrant look by mixing them with plenty of fresh herbs and chopped broccoli. It'll also be healthier and juicier. A combination of chives, parsley, and dill adds a wonderful flavor, and to prevent the mash from becoming watery, thoroughly dry the florets before adding the cooked broccoli. You can mash the potatoes together with the broccoli, or press them separately for a fluffier mash. Season with milk and butter and serve.

Ingredients:

Broccoli

• Half a head of broccoli, cut into florets

Mashed potatoes

• 0.9 kg potatoes, do not peel
• 1 cup whole milk
• 110 g unsalted butter
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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potato, broccoli cabbage, milk, chives, dill

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Preparation:

Step 1
• Bring a medium saucepan of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly.
Step 2
• Prepare mashed potatoesPlace the potatoes in a medium saucepan, cover with cold water, and add 2 tablespoons of salt. Bring to a boil and simmer, uncovered, until tender, about 45 minutes. Drain.
Step 3
• Peel the potatoes and return them to the pan (optional, use a potato masher or vegetable grinder). Add the broccoli. Using a fork or potato masher, mash the potatoes and broccoli together with the milk and butter. Add the chives, dill, parsley, 2 tablespoons of salt, and season with pepper to taste.

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