I've been eyeing this recipe for awhile because it's simple and sounded so good, so I decided to try it tonight. It came together very quickly and was really easy to make. I cooked the broccoli in the microwave while the potatoes were steaming. It was very tasty and we would definitely make it again. However, it gets cold surprisingly quickly so maybe you should eat it faster than we did.
On a sad side note, while I was steaming my potatoes, something went wrong and the water burned off (I don't know how, I didn't see any steam escaping through the lid) and when the potatoes were done, the entire bottom of my pot was singed. I burned off all the nonstick coating and my pot is destroyed :( Goodbye Calphalon large saucepan :( I will miss you :( I will try to get you replaced by warranty but I think they're going to tell me it's my fault and not cover it, even though I steamed them like I've always done and had more than enough water in the pot. Oh well.
Substitutes: 1/3-less-fat cream cheese, veggie broth for chicken broth, yukon gold for russet.
From Giada de Laurentiis
1 large russet potato, peeled and cut into 1-inch chunks
1 pound broccoli florets
1/2 cup chicken broth
4 ounces cream cheese
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the potato chunks and cook until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.
Place broccoli into steamer rack and steam over medium heat until the broccoli is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese, and Parmesan. Process until the broccoli is pureed and almost smooth.
Stir the broccoli puree into the mashed potato and blend well. Season the puree to taste with salt and pepper, and serve.
Yield: 4 servings