Smashed Broccoli and Potatoes

Adapted from the Six Seasons cookbook

Ingredients

2 pounds yukon gold potatoes
3/4 pound broccoli
1 cup freshly grated Parmigiano-Reggiano cheese
1 lemon, zested and juiced
¼ cup extra-virgin olive oil
1 teaspoon salt
½ teaspoon ground black pepper
Additional salt and pepper to taste

Directions

1. Fill a large pot with 12 cups of water. Place the over high heat, bring the water to a boil.

2. Wash, peel and cut the potatoes in half lengthwise. Wash broccoli, trim stem off. Cut broccoli into small florets and set aside.

3. Once the water is boiling, add potatoes, cook for 15-20 minutes until almost tender. Cook time will vary depending on the size of the potato.

4. Add the broccoli and keep boiling for another 6 minutes until both potatoes and broccoli are both tender. Drain thoroughly and return to the pot. Mash the vegetables with a potato masher or big spoon until the vegetables are crushed but still chunky.

5. Add the parmesan cheese, followed by lemon zest, half of the lemon juice, olive oil, salt and ground black pepper. Mash a bit more to blend everything. Taste and add additional lemon juice, salt and pepper to taste. Serve warm.

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Quick Tips

• Potatoes are a good source of Vitamin C, B6 and copper.

• Cooked potatoes that are left to cool off to room temperature increases the resistant starch content in potatoes. Resistant starch is beneficial for colon health.