Cheese and broccoli, cheese and potatoes – both classic
combinations – here the three are combined to make an irresistible and pretty pale green side dish that is good enough to stand alone as a main dish for a vegetable meal.
Cheesy Smashed Potatoes & Broccoli
These days I seldom peeled potatoes, but rather just scrub, then when cooked smash to make a more rustic dish than traditional creamy mashed potatoes.
500g potatoes, scrubbed and chopped
2 cloves garlic, smashed
1 head broccoli, chopped
1 cup grated hard cheese of your choice – I used a local sheep
½ cup whole milk
sea salt and black pepper
1 Place potatoes and garlic in a large saucepan and pour over cold water to cover. Place over a medium heat and bring to boil,
remove cover, add salt to taste and simmer for 10-15 minutes or
until potatoes are just tender. Add broccoli, bring back to simmering and simmer for 5-10 minutes longer or until broccoli is tender.
2 Drain potatoes and broccoli, return to saucepan and return to heat for a few minutes to dry vegetables. Remove pan from heat, add cheese, butter and milk and smash to combine. Season with salt and black pepper.
So tell me, do you smash or mash potatoes and other vegetables?
Where did the ingredients for this dish come from:
Potatoes, garlic, broccoli: Krismaw Gardens – Hastings; Milk, cheese: Origin Earth – Havelock North; Store Cupboard
Ingredients: butter, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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