This is a tasty and visually striking recipe. It’s fine for Histamine Intolerance if you can handle potatoes, it’s not low carb but it’s dairy free and tasty.

Broccoli Mashed Potatoes

Broccoli Mashed Potatoes 

5 large Yukon gold potatoes
2 cups broccoli
1 large Swiss Chard leaf (discard the stem)
1/2 cup coconut milk (canned, unsweetened) (you can use any milk you like)
1/4 cup margarine/butter/coconut oil
Salt to taste

Boil potatoes, broccoli, and chard together until potatoes are done.
Drain, discard water.
Place vegetables in mixing bowl (preferably a stand mixer, but you can use a hand mixer).
Begin on low speed and be careful–they’re hot. Whip to break down potatoes for a moment.
Add margarine/spread and whip.
Add coconut milk, one tablespoon at a time till desired consistency.
Add salt to taste.

Makes 3-4 servings

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Recipe Corner: Broccoli Mashed Potatoes
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3 thoughts on “Recipe Corner: Broccoli Mashed Potatoes

  • 07/06/2018 at 5:55 pm

    2 of my favorite food. Will try but with reg milk first time.

  • 07/06/2018 at 9:21 am

    This looks delicious, I have a hard time eating broccoli and it being pureed this way into potatoes just might work. Thank you for sharing your recipe.


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