Smashed Potatoes and Broccoli

• 4 pounds Yukon gold or russet potatoes, quartered
• 2 (about 6 cups) broccoli heads
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 1/2 stick butter
• Salt and freshly ground black pepper

1. Boil potatoes in salted water until very tender; about 20 minutes.
2. Cut the florets off the broccoli and add to boiling potatoes, about 7 minutes.
3. Drain and place back into pot.
4. Heat the milk, cream, and butter in a small saucepan.
5. Pour sauce into the potatoes and broccoli, mash together.
6. Season, to taste, with salt and pepper.

gold, broccoli heads, milk, heavy cream, butter, salt

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/smashed-potatoes-and-broccoli-recipe.html (may not work)