Broccoli Mashed Potatoes

• 1-1/2 pounds, 3/4 ounces, weight Potatoes (about 5 Large)
• 1 pound, 1-2/3 ounces, weight Broccoli Florets (frozen Or Fresh)
• 1/4 cups Cream
• 2 Tablespoons Butter Or Margarine
• 1 dash Salt (salt To Taste)

1. Peel and dice your potatoes and place in a large pot. Add broccoli (even frozen) on top. Cover with water and season with salt (about a tablespoon). Cook on high heat until the vegetables are soft. You don't have to worry here about the broccoli being crisp and so on. It is meant to go all mushy.
2. Once soft, turn off the heat. Scoop your brocoli with a slotted spoon to the food processor bowl and add cream.
3. Process with the large metal blade until well mashed.
4. Remove cutting blade and install the top plate with the grater blade. Feed your soft potato cubes through the feeding tube onto the grater and into the broccoli mix.
5. Remove lid, transfer to a serving bowl and add butter.
6. Mix well and add salt to taste. Your green mashed potatoes should now be warm, creamy and ready to go.

weight potatoes, broccoli, ubc, butter, salt

Taken from tastykitchen.com/recipes/sidedishes/broccoli-mashed-potatoes/ (may not work)