Recipe For Broccoli Puree (Mashed Broccoli)


Mashed potatoes are my guilty pleasure. I’ve flavored them in the past with garlic, pesto, plaintains, olives and purple sweet potatoes, just to name a few. This time, I used broccoli. It complements the flavor and gives a beautiful color to the purée.

My favorite way to make this dish is to simply mash them using a potato masher, then add milk, cream and lots of butter. It might not be the healthiest approach, but it’s certainly the most delicious for creamy mashed potatoes!

1. Info for Broccoli Puree (Mashed Broccoli)

  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Servings: 6
  • Calories: 134 kcal

2. Ingredients for Broccoli Puree (Mashed Broccoli)

  • 4 broccoli
  • ¼ cup regular white vinegar
  • 4 tablespoons unsalted butter, diced
  • 1 tablespoon olive oil
  • 2 cloves garlic, cut into thirds
  • 1 small sprig of rosemary
  • 5 Yukon Gold potatoes
  • 1 cup milk, warm
  • 3/4 cup heavy cream, as needed
  • 3 tablespoons unsalted butter, diced
  • 1 teaspoon Dijon mustard
  • 1-½ teaspoons salt
  • ½ teaspoon white pepper
  • 1 tablespoon curly parsley (optional)

3. Directions:

  1. Soaking the broccoli: Wash the broccoli and separate the florets from the stems. Place the florets in a large bowl, cover them with water and add the white vinegar. Stir well. Soak (see tips) for 5 minutes, then rinse and drain.
  2. Boiling broccoli: Fill a pot with cold water and bring to a boil. Add the broccoli stems first, cook for 3 minutes in boiling water then add the broccoli florets and cook for another 15 minutes. Season with salt. Reserve a few florets for decoration later. Using a handheld blender, mix the broccoli. Adjust seasoning.
  3. Frying garlic: In a small pan, heat 1 tablespoon of olive oil. Add the garlic and cook until golden. Set aside. Peel the potatoes and dice them into 2-½-inch chunks. It’s preferable not to cut them too small as they might fall apart. Place the potatoes in a small pot. Add about 2-3 cups of water (add more water if it evaporates too quickly, depending on the heat). Bring the water to a boil and reduce the heat to medium-high. Cook for about or about 10-15 minutes. The potatoes should be fork-tender but still firm. Remove from the pot. Transfer to a platter. Let them cool a little.
  4. Warming the milk and cream: Place the rosemary in a teabag and add it to the milk and cream. Bring to a near boil, then reduce the heat and let simmer for about 2-3 minutes.
  5. Once the potatoes are cool enough to handle and have ”dried” (with no excess water), place them back in the pot and stir them to remove as much water as possible. Using a potato masher (or a foodmill), mash the potatoes and fried garlic cloves. Add butter, mustard and the mashed broccoli. Using a wooden spoon, slowly add the warm milk and cream, discarding the rosemary teabag. Stir constantly, using a wooden spoon to the desired thickness. You might add more heavy cream (or milk) if you like it smoother. Add 1 teaspoon of parsley. Season with salt and white pepper.
  6. Serve warm. Garnish with more parsley and the reserved broccoli florets..
  7. I paired the broccoli purée with tapenade stuffed chicken breasts.
  8. Bon appétit!

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