Broccoli Mashed Potatoes

• 12 ounces tiny whole new potatoes
• 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
• 2 teaspoons canola oil
• 8 ounces whole broccoli (1 large stalk)
• 3 tablespoons low-fat sour cream
• 1/4 teaspoon salt
• Freshly ground black pepper to taste

1. Scrub potatoes; do not peel.
2. Cover with water, and boil in a covered pot until done, about 20 minutes.
3. (If you cannot find tiny new potatoes, buy larger ones and cut them up.)
4. Chop whole onions.
5. Saute the onions in hot canola oil in a nonstick pan until they soften and start to brown.
6. Wash the broccoli.
7. Trim off about 1/3 of the stem and discard.
8. Slice the remaining stem into rounds 1/4 inch thick, and cut the florets into small chunks.
9. Six to 8 minutes before the potatoes are done, add the broccoli to the potatoes, and continue cooking until done.
10. Drain.
11. Put the sour cream, onions, broccoli and potatoes into a food processor, and process until smooth.
12. Season with salt and pepper.

potatoes, onion, canola oil, broccoli, lowfat sour cream, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/6014 (may not work)