- 30 minutes
- 6 to 8 adults
- Minimal: Washing the pots and utencils
- 5 lbs. of red “new” potatoes, chopped, with skins
- 1 bulb of garlic
- 2 tbsp rosemary
- 1/2 head of broccoli, chopped
- 1 tbsp of minced onion
- Himalayan sea salt to taste
- pinch of black pepper
- flax seed or olive oil to drizzle on top
Put potatoes in a large soup crock, fill halfway with water, and bring to a boil. Toss in garlic and rosemary, simmer covered, and let cook for about 10 minutes–then toss in the broccoli and cook until the potatoes are soft and broccoli is bright green, not overdone.
Remove from heat, drain water, and add remaining seasoning. Using hand mashing tool or electric beaters (for whipped potatoes), break down potatoes and blend with all other ingredients until it reaches the consistency you like.
Drizzle with oil, if desired; serve warm and enjoy!
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à votre santé!