Pixicook
LoginGet Started
    HomeRecipesVegetarianLemon-Parmesan Broccoli-Potato Mash
    recipe image

    Lemon-Parmesan Broccoli-Potato Mash

    clock-icon28 minutes
    author-image
    Author
    Pixicook editorial team

    A delightful and flavorful side dish combining potatoes, broccoli, lemon, and Parmigiano-Reggiano cheese for a savory and tangy mash.

    Ingredients for Lemon-Parmesan Broccoli-Potato Mash

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Yukon Gold Potatoes, peeled and halved

    0 lb

    Substitute chevron-down

    Broccoli, dried ends trimmed and stems peeled, cut into chunks and small florets

    0 lb

    Substitute chevron-down

    Parmigiano Reggiano Cheese, freshly grated

    cups

    Substitute chevron-down

    Lemon, juiced

    each

    Substitute chevron-down

    Extra Virgin Olive Oil

    cups

    Substitute chevron-down

    How to Make Lemon-Parmesan Broccoli-Potato Mash

    1. Season the water

    Fill a large pot with water and generously add kosher salt until it tastes like the sea.

    2. Cook the potatoes

    Add the peeled and halved potatoes to the pot and bring the water to a boil. Cook for about 15 minutes, ensuring they are tender but not falling apart.

    3. Add the broccoli

    Add the broccoli to the pot with the potatoes and continue to boil for another 6 to 8 minutes until the broccoli is tender but still vibrant green.

    4. Drain and return to pot

    Drain the potatoes and broccoli thoroughly using a colander and return them to the pot.

    5. Mash together

    Using a potato masher or a big spoon, mash the potatoes and broccoli together until you reach a slightly chunky consistency.

    6. Add cheese and lemon

    Add the freshly grated Parmigiano-Reggiano cheese and the juice of one lemon. Season with kosher salt and freshly ground black pepper to taste.

    7. Blend ingredients

    Continue mashing and folding the mixture to blend all the ingredients well. Adjust the seasoning if needed.

    8. Finish with olive oil

    Drizzle the mixture with extra-virgin olive oil, starting with about ¼ cup. Serve immediately.


    Comments (0)

    Add your comment...

    Explore More Vegetarian recipes

    Explore More Collections

    Chicken Katsu with Shredded Cabbage and Scallions

    Chicken Fried

    Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

    Quick Easy Shrimp Saute

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch

    Cucumber Salad with Garlic ginger and soy

    Easy Salad