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Caribbean sweet potato and broccoli mash
Ingredients
- 2 large Caribbean sweet potatoes, peeled and cut into 1-inch pieces
- 4 cups broccoli crowns, cooked and chopped
- 1/2 cup (125 mL) heavy cream
- 1 tablespoon (15 mL) butter
- 1/4 cup (60 g) Parmigiano Reggiano
- Salt and white pepper to taste
Directions
- Put the potatoes in 2-quart (2 L) pots with cold salted water, place over medium-high heat to boil until done (pierce with a paring knife).
- Mash the potatoes and broccoli together (with a ricer or potato masher), in a large bowl.
- Place a small 1-quart (1 L) saucepan over medium heat and add the cream and butter.
- Cook until the cream thickens slightly or form tiny bubbles, then add the cheese and season to taste with the salt and pepper.
- Remove the pan from the heat, pour over the mashed potatoes, and mix until smooth, serve at once.
