8 potatoes, cut into small cubes
1 cup stock of choice or water
½ cup milk or milk substitute
½ cup shredded Parmesan cheese
2 cups coarsely chopped broccoli florets
2-3 cloves garlic, minced
sea salt and pepper to taste
green onions, sliced (optional)
1. Put the stock or water in a medium size saucepan, add the potatoes and garlic and cook, covered, until tender; about 10 minutes. Mash the potatoes and stir in the milk (or substitute) and the Parmesan cheese.
2. While the potatoes are cooking, steam the broccoli florets in a covered basket steamer over medium-high heat until florets are slightly tender, about 3 minutes. Remove and stir into the mashed potatoes. Season with sea salt and pepper to taste.
3. You can add sliced green onions after the broccoli has been added for an extra burst of flavor and texture.
Makes 4-6 servings