For me, there is nothing more comforting than curling up on the couch with a steaming bowl of mashed potatoes. I like mine chunky (no baby-food-smooth purees for me) and prefer to eat them with a side of sautéed greens to fold into the buttery mass. A little naughty. A little nice. A lot delicious.
With St. Patty’s Day around the corner, I’ve been thinking about a hearty potato-based dish to serve alongside the ubiquitous corned beef that would ALSO be a satisfying vegetarian main dish. I considered a classic colcannon recipe – that glorious, tangled mess of mashed potatoes and cabbage or kale (leave it to the Irish to figure out that roughage tastes best within a cloak of carb-goodness!!). A delicious start, indeed, but I was after a dish that could feature a green vegetable in a substantial way. This enormous pile of broccoli I got in my Farm Box this week, for example.
A little roasting, a little mashing, a little grated of cheese and, Voila! This chunky green-speckled version of colcannon was born. It’s got all the satisfaction of the classic version with the added bonus of more good-for-you green stuff and a welcome tang from sharp cheddar cheese.
I hope you’ll make this dish to serve alongside your brisket this St. Patty’s Day. As for me, I mostly likely will be devouring a steaming bowl of these potatoes for dinner and will save the corned beef for a thick sandwich with plenty of mustard the next day.
- 1 pound baby Yukon Gold or creamer potatoes, halved
- 4 cups broccoli florets (from one large head)
- 3 garlic cloves
- olive oil
- ½ cup half & half (or whole milk), room temp
- 2 tablespoons butter
- 1/3 cup plain yogurt (or sour cream)
- 1 cup grated sharp cheddar
- large pinch grated nutmeg
- kosher salt & freshly ground black pepper
- Preheat oven to 450 degrees.
- Place the potatoes in a medium pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil over high heat. Cook until very tender, 15-20 minutes.
- Place the broccoli florets and garlic cloves on a baking sheet and toss with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Roast for 12-15 minutes until broccoli is bright green with some charred bits and tender (but not mushy!). Remove and let cool slightly before roughly chopping into small pieces.
- Drain the potatoes and return to the cooking pot. Add the half & half, butter and yogurt. Smash into a rough mash and season with salt and pepper to taste.
- Fold in the chopped broccoli and roasted garlic, the cheddar cheese and the nutmeg. Taste and season with more salt and pepper as needed.