Broccoli Mashed Potatoes

• 2 pounds of your favorite potatoes
• 1 pound broccoli florets
• 1/4 cup whole milk
• 3 cloves garlic, minced (or you can use the garlic that comes already minced in a jar)
• 1 Tbsp. butter
• Sea salt (for trace minerals) and pepper to taste

Peel and cut potatoes into one-inch chunks. Place potatoes in a large saucepan and cover with cold water by three inches. Cover and bring to a boil over high heat. (Always place potatoes in cold water first, then turn on the heat.  If you place in boiling water, the outsides will cook before the insides.)  Reduce heat to medium and allow potatoes to cook until they are fork tender, about 10 minutes.

Steam, boil or microwave broccoli florets.  Steaming is preferable to boiling for retaining nutrients.  Microwave in a microwave-safe container with top slightly ajar to steam, usually about 1 or 2 minutes depending on microwave. Place steamed broccoli and whole milk in a blender and puree until smooth. Season with sea salt and pepper. Set aside.
Drain potatoes and return them to the pot. Add minced garlic and butter. Mash the potatoes with a potato masher. Season with sea salt and pepper. Gently fold in the broccoli puree until it reaches the desired consistency. Serve immediately.
*Note: If you get the pre-washed, pre-chopped broccoli florets in a bag, you can just poke a few holes in the bag the broccoli came in and microwave it right in that bag.

Makes 6 to 8 servings.
Per serving (based on 6): 191 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 37 g carbohydrate, 3 g fiber, 7 g protein, 46% vitamin A, 149% vitamin C, 8% calcium, 13% iron