28 minutes
A delightful and flavorful side dish combining potatoes, broccoli, lemon, and Parmigiano-Reggiano cheese for a savory and tangy mash.
to taste
to taste
Yukon Gold Potatoes, peeled and halved
0 lb
Broccoli, dried ends trimmed and stems peeled, cut into chunks and small florets
0 lb
Parmigiano Reggiano Cheese, freshly grated
cups
Lemon, juiced
each
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.
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