Home - Recipes - Broccoli-Potato Mash with Pecans

Broccoli-Potato Mash with Pecans

Mashed potatoes get gussied up with the addition of broccoli, sun-dried tomatoes, and goat cheese.

Serves 4
Ready in 27 mins
Prep time 10 mins
Cooking time 17 mins
313 calories per serving


> 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.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you