You know what’s weird? Having to tell your child that he’s eating mashed broccoli because if he knew there was potatoes involved he would have nothing to do with them. Yep, a four year old that doesn’t eat potatoes…not even fries. Sometimes I wonder if he’s really my child.
These broccoli mashed potatoes are light yet flavorful. The sour cream adds a nice tang and the onions bring flavor to a dish that would otherwise be bland. I added a bit of parmesan to help sell these to the oldest member of the family, yes the almost 30 year old.
I served these alongside some crispy baked pork chops (I’ll share that recipe later this week) for the perfect, healthy fall meal.
- 1 1/2 lbs. small red potatoes, skin on and cubed
- 2 1/2 cups fresh broccoli
- 1/2 onion, shredded
- 2 Tbsp. butter
- 1/3 cup light sour cream
- 1/4 cup parmesan, freshly grated
- 1 tsp. salt
- 1/4 tsp. pepper
- Place potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat then cover and cook for 10 minutes. Meanwhile, chop broccoli florets and some stem into small pieces. After 10 minutes, add broccoli to potatoes and cook another 10 minutes.
- In a saute pan, melt butter and cook onion until soft and slightly browned. Drain potatoes and broccoli then put back in the pan. Add onions, sour cream, parmesan, salt and pepper and mash together until smooth.