This simple recipe for Healthy and easy Mashed Potatoes with Broccoli is the perfect way to satisfy your craving for something warm and comforting without sacrificing your health.
It can be made quickly and tastes great.
This is a great side dish for baked chicken tenders or chicken nuggets, and it’s easy enough for youngsters to eat with a spoon, fork, or even their fingers.
Continue reading to get the full recipe for healthy and easy mashed potatoes with broccoli.
The Necessary Components
The ingredients for this dish are minimal and simple to get. Check this out:
- Infant Yukon Gold Potatoes (or another similar white or yellow potato)
- To Fry in Butter or Olive Oil
- Buttermilk with a tangy twist
- If you don’t have any sour cream on hand, you can substitute plain Greek yogurt instead.
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- 1-pound bag of diced Yukon Gold potatoes (peeled if desired)
- Bouquets of broccoli, enough for 2 cups (roughly chopped)
- tbsp of unsalted butter (or olive oil)
- The equivalent of 2 teaspoons of sour cream
- In the range of a half to a full teaspoon
Method of Preparation
- Cover the potatoes with cold water by two inches in a big to medium pot.
- Bring to a boil, then reduce heat and simmer for about 6 minutes, or until almost soft.
- Toss in the broccoli, give everything a good stir, and continue simmering for another 4 minutes, or until the broccoli and potatoes are tender but not mushy.
- Wash out the colander.
- Sour cream, salt, and butter should be added.
- Use a potato masher to mash the ingredients to the desired consistency (chunky or smooth).
- A Calphalon Stockpot, Capacity: 5 Quarts
- Virgin Olive Oil
Useful Advice for Achievers
- For the creamiest texture, use young Yukon gold potatoes (or another similar white or yellow potato).
- You can substitute broccoli for cauliflower if you like.
- If you don’t want to use sour cream, you can substitute plain Greek yogurt.
- To taste salt the way you like it.
- Allow kids to use their fingers, spoons, or forks.
- Accompany Baked Chicken Tenders or Chicken Nuggets as a side dish.
- Easy Cornbread Muffins, Best Boiled Green Beans, and Instant Pot Mashed Potatoes are a few other recipes you might enjoy.
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- Any leftovers can be stored in the fridge for three to five days. Put back in the oven before serving.
- When you don’t have broccoli on hand, substitute cauliflower instead.
- If you need a dairy-free option, you can substitute olive oil for butter and leave out the sour cream.
Read also: Baby puree butternut squash recipe
Frequently Asked Questions
Can Mashed Potatoes be Frozen for Later Use?
Absolutely!! Your mashed potatoes will keep well in the freezer after making this recipe.
Once cooled, place in a freezer bag (or airtight container) and store in the freezer for up to three months.
Is There a Specific Type of Potato That Makes The Best Mash?
The creamiest mashed potatoes are airy and not overly heavy.
Selecting a potato variety with a high starch content can help you achieve a light and airy texture.
Mashed potatoes produced from russet potatoes are fluffy and light, and they may be used in a variety of recipes.
Yukon Gold potatoes are also excellent; they have a rich, buttery flavor that’s hard to beat.
Waxier potato varietals, such as white or little red potatoes, should be avoided.
Over-mashing can result in a sticky, glue-like texture because they don’t mash as easily as other sorts.
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Mashing Potatoes: How Long Should They be Boiled?
To speed up the cooking process, I like to cut my potatoes into one-inch chunks.
In just 15 minutes of boiling water, diced potatoes become tender enough to pierce with a fork.
The boiling time should be increased to 20-25 minutes for little potatoes or quartered potatoes.
To determine if the potatoes are done, pierce them with a fork or knife.