We don't post very often recipes for side dishes exclusively, but we had the opportunity recently to cook a very nice and so brilliantly simple mashed potatoes dish that we had to give it the spotlight. We started this with the classical recipe for champ in mind, wich is basically mashed potatoes with butter, milk and spring onions.
With that in mind, we mixed things up a little by using cream instead of butter and we added another ingredient to the recipe, some crisp broccoli.
For 1 kilo of spuds, we used
250 grams of cream (24% fat-feel that cholesterol),
about 4 spring onions and
250 grams of broccoli.
Regarding the last ingredient, we only cut the flowers and used only those, finely chopped. The ideea is that the broccoli doesn't need cooking as it will be mixed with the hot potatoes, and get done by the residual heat. In all honesty, we have to admit that we just ate the rest, all that crunchy goodness.
Boil your spuds, mix them with the cream, salt and pepper, then mix in the broccoli and the finely chopped onions, only the green part. The result is surprisingly interesting for such a simple recipe, with a nice smoothness from the cream and some subtle crunch from the greens.
We served it on the weekend with some slow-roasted lemon and garlic chicken, so stay tuned for that recipe also.
Enjoy,
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