Veggie Mash

Veggie Mash

Even better than mashed potatoes. This is a flavor packed side dish that is super quick and easy.

Ingredients:

4 cups vegetable stock (or chicken stock)
1 cup water
1 clove of garlic, peeled but left whole
1 (12 ounce) bag frozen, chopped broccoli, thawed
1 (16 ounce) bag frozen cauliflower florets, thawed
1 teaspoon salt or more to taste
½ teaspoon fresh cracked black pepper or more to taste
1 teaspoon Greek seasoning blend or more to taste
1/3 cup instant mashed potato flakes
2 Tablespoons butter or margarine (light is fine)
¼ cup grated parmesan
Extra butter or margarine for serving (optional)

Directions:

Add the stock, water and garlic clove to a large saucepan and bring to a boil. Add in the broccoli and cauliflower. Reduce heat to medium and cook, stirring occasionally, for 6-10 minutes or until you can poke a fork through the veggies but the broccoli is still green (Mine took 9 minutes). Remove from heat. Drain thoroughly in a colander, discarding the garlic clove (or leave it in if you want) and reserving about 1 cup of the cooking liquid. Place the drained veggies in a food processor along with the seasonings, ½ cup reserved cooking liquid and the potato flakes. Whir until thoroughly blended. Remove to a bowl and stir in the 2 Tablespoons of butter and the parmesan. If they are not creamy enough for you, add in some more of the reserved cooking liquid until you get a consistency you like. Top off with a few extra pats of butter, if using.