Recipe: Broccoli Garlic Mashed Potatoes
Note: This recipe is not dairy-free, but you could easily change that by replacing the butter with coconut oil. It won’t be quite the same taste, but should be a good substitute.
3 lbs red potatoes (or you could use sweet potatoes, Yukon Gold, or pretty much any type of potato. This is what I had from my garden, though)
~1 lb broccoli crowns
2 cloves minced garlic
2 tsp salt
1/2 cup unsweetened, full-fat coconut milk (canned)
1/2 cup butter (or coconut oil), softened
raw cheese for garnish (optional)
Bring a large pot of water to a boil, and add potatoes (I didn’t cut mine or skin them, I just threw them in the pot). Boil for about 18-20 minutes, until potatoes are beginning to tender, and then throw broccoli in. Cover with lid and boil for another 7-8 minutes, until both broccoli and potatoes are tender. Place the butter, garlic and salt in a large bowl. Then add the potatoes and broccoli. Mash with a potato masher, add coconut milk, and beat with a hand mixer until desired consistency. Top with raw cheese, if desired. Enjoy!