Even youngsters will love this dish, an unexpected way to enjoy a whole cup of broccoli. Love these blended recipes!
1 lb yukon gold potato or other yellow-fleshed potato, peeled
4 cups medium broccoli florets
1 leek, white part only, thinly sliced
1/2 cup low-fat milk (1%, or milk of your choice)
salt & freshly ground black pepper
4 teaspoons unsalted butter
1/2 teaspoon ground mace
Place the potatoes in a deep saucepan and cover with cold water to a depth of 2-inches. Cook uncovered over high heat until the potatoes can be easily pierced with a knife, about 20 minutes.
While the potatoes cook, steam the broccoli and leek until the broccoli is very soft, about 15 minutes, drain. Drain the potatoes and place them in a deep bowl. Using a sturdy fork, mash the potatoes into roughly 1-inch chunks. Add the broccoli and leek, mashing until only small lumps of the broccoli remain. Add the milk, 2 tablespoons at a time, mashing until the texture is pleasing to you. Season to taste with salt and pepper.
In a small saucepan, melt the butter over medium heat until it is golden brown, 1 to 2 minutes, taking care it does not burn then stir in the mace.
To serve, spoon the smashed potatoes into a serving bowl. With the back of the spoon, smooth the top, leaving several shallow indentations. Drizzle the butter, letting it pool in the hollows. Serve immediately.