Mashed potatoes get gussied up with the addition of broccoli, sun-dried tomatoes, and goat cheese.
1 lb Yukon Gold potatoes
1 small head broccoli
1/4 cup low-fat milk
4 tbsp (1/2 stick) unsalted butter
1/4 cup chopped pecans
1/4 cup shelled pistachios
1 green onion
1/4 cup sun-dried tomatoes packed in oil
1/2 (4 oz) pkg goat cheese
Peel and cut the potatoes into small chunks. To a large pot of salted water, add potatoes. Cover and heat to a boil on high. Reduce heat to medium and simmer until potatoes are almost fork-tender, about 12 min.
Meanwhile, cut broccoli into small florets. Add to the potatoes after 12 min. of cooking. Simmer until both potatoes and broccoli are very tender, about 5 more min.
Drain potato mixture and return to pot. Add milk, butter, salt, and pepper. Using a potato masher, mash until mostly smooth.
Chop the pecans and pistachios. Thinly slice the green onion. Drain and thinly slice the sun-dried tomatoes. Stir in tomatoes and green onions. Transfer mash to a large serving bowl. Crumble goat cheese on top. Garnish with pecans and pistachios.