{recipe} Smashed Potatoes with Leeks and Baby Broccoli

I love mashed potatoes in all forms. But I always feel vaguely guilty eating them, because the way I usually make them, they are loaded up with butter and fat and all kinds of delicious stuff – which is (obviously, duh) why they taste so great. With this recipe, they are a guilty pleasure no more.

As we all know, new years bring new resolutions to do things like “eat healthier” and “occasionally try to eat a vegetable” and “not have such a big butt.” After some experimentation, I have found a way to eat less caloric mashed potatoes that are better for me (and hopefully, better for the aforementioned butt size.) I mean, it even has broccoli in it, so really, I’ve basically turned your fatty mashers into something that’s practically a superfood. Right?

Bonus: these look fancier if than plain potatoes, which can be a plus if you’re serving them to guests and want them to be impressed. Then, after dinner when they are bragging about your great side dish, you can do the big reveal about how they are totally not even that bad for you and then they will be impressed with you all over again.

Recipe: Smashed Potatoes with Leeks and Baby Broccoli
serves 4-6 as a side dish

INGREDIENTS:

• 1 1/2 lbs Yukon Gold potatoes
• 2 leeks
• 1 bunch baby broccoli
• 3 Tblsp olive oil, divided
• 1 clove garlic, finely chopped
• 1/3 cup cream cheese (I use reduced fat cream cheese)
• 1 Tblsp dijon mustard (smooth, not grainy)
• salt to taste

METHOD:

• Clean potatoes well and cut into quarters. (I like to leave the skin on but if you prefer to peel them, that’s OK.) Put potatoes in a pot of cold salted water and bring to a boil. Lower the heat and gently boil until fork-tender, about 15-20 minutes. Drain and return to pot.
• Meanwhile, slice leeks (white and light green parts only) and rinse very thoroughly to remove dirt.
• Hold entire bunch of baby broccoli with your non-dominant hand and thinly slice the entire bunch with a knife, to make very small pieces of florets and stem.
• Heat 1 Tblsp olive oil in a non-stick skillet over medium low heat. Add leeks and cook about 5 minutes, until just starting to brown. Add broccoli and cook another 5 minutes, stirring frequently. Season with salt to taste.
• Add 1 cup water and bring to a boil. Turn heat to low and simmer until the water is completely evaporated.
• Add chopped garlic and cook about 1 minute, until fragrant but not browned. Remove pan from heat and stir in cream cheese and mustard to combine very well.
• Smash potatoes with a hand masher. Add remaining 2 Tblsp olive oil and season with salt. Mash until broken up well but not smooth.
• Stir broccoli mixture into potatoes. Serve immediately.