Learn how to make Broccoli-Potato Mash with Pecans, one of Rita's recipes for wow saturated and trans fats.

Broccoli-Potato Mash with Pecans


  • 1 lb. Yukon gold potatoes, cut into small chunks
  • 1 small head broccoli, cut into small florets
  • ½ cup low-fat milk
  • 4 tablespoons butter-olive oil spread
  • ¼ cup chopped pecans
  • ¼ cup shelled pistachios, chopped
  • 1 green onion, thinly sliced
  • ¼ cup sun-dried tomatoes packed in oil, drained and thinly sliced
  • ½ package (or 4 ounces) goat cheese


  1. Place potato cubes in a large pot. Cover with water and heat on high to bring to a boil. Reduce heat and simmer until potatoes are almost fork tender.
  2. Add broccoli florets to the potatoes after the potatoes have cooked for 12 minutes. Simmer until both potatoes and broccoli are very tender, about 5 minutes more.
  3. Drain potato-broccoli mixture and return to pot. Add milk, butter, salt and pepper. Using a potato masher, mash until smooth.
  4. Stir tomatoes and green onions into potato mixture.
  5. Transfer mixture to large serving bowl. Crumble goat cheese on top. Garnish with pecans and pistachios.