As we all have the need for a green vegetable at the table for Thanksgiving, broccoli is our choice. On it’s own broccoli can be boring, but not so in this dish, where it’s cooked just enough to easily chop & mix with mashed potatoes. The broccoli retains its bright green color and tints the mashed potatoes pale green, with little appealing green specks throughout .

Ingredients

• 2 broccoli crowns (roughly 1 pound total)
• 1 ¼pounds potatoes, scrubbed clean, cut in half if particularly large
• Salt to preference
• 1 tablespoon extra virgin olive oil
• 2 medium leeks, chopped and cleaned (white/light green parts only)
• 3 tablespoons butter (unsalted)
• ¾ to 1 cup milk
• Freshly ground pepper

Preparation

1. Bring a large pot of water to a boil and salt generously. While waiting, cut the thick stems of broccoli crowns as close to the crown as you can, whilst leaving the crowns intact. Set the stems aside for another use (such as pickling!. Add the broccoli crowns when the water has come to boil. Boil for approximately 5 minutes, flipping them occasionally to ensure even cooking. Using tongs, carefully transfer the crowns to a bowl of cold water, drain thoroughly, and place on a towel to drain more. Once drained, chop finely and set aside.
2. Add the potatoes to the pot, adjust heat do low-medium and gently boil, partially uncovered, until tender (approximately 25-30 min). Drain, return to pot and cover. Allow the potatoes to steam in the dry pot for an additional 5 or more minutes.
3. Heat olive oil on a medium heat in a heavy skillet. Add leeks, and cook, stirring often, until they wilt (roughly 3 minutes). Add salt to your tastes, and continue to cook whilst stirring until they’re tender (3-5 more minutes). Remove from heat once tender.
4. Mash potatoes with a potato masher, standing mixer with appropriate fitted paddle, or through a food mill. Season liberally with salt and pepper. Add the previously finely chopped broccoli and beat together. Heat the butter with ¾ cup of milk until the butter has melted, and then proceed to beat into the mashed potato mixture. Stir in leeks, and mix until combined. Add final ¼ cup of milk if desired. Taste, and adjust seasoning if needed. Serve hot and enjoy!

Tip

• Prep in advance: This dish can be made the day before, and reheated in a low-medium over or in a double boiler. Put a pat of butter on top (or a drizzle of olive oil) so it doesn’t dry out.