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Broccoli Puree with Parmesan

Broccoli Puree with Parmesan

Mashed potatoes and broccoli combine with tangy cheese.

Cooking Light NOVEMBER 2005

  • Yield: 12 servings (serving size: 1/3 cup)


  • 2 cups packaged refrigerated mashed potatoes (such as Simply Potatoes)
  • 1 pound broccoli crowns (about 8 cups)
  • 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
  • 1/4 cup 1% low-fat milk
  • 1 teaspoon extravirgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper


Heat potatoes according to package directions. Keep warm.

Cook broccoli in boiling water 7 minutes or until tender. Drain. Place broccoli, cheese, and remaining ingredients in a food processor; process until smooth, scraping sides of bowl occasionally. Combine potatoes and broccoli mixture in a large bowl, stirring until well blended.

Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 31%
  • Fat: 1.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.1g
  • Carbohydrate: 7.4g
  • Fiber: 1.6g
  • Cholesterol: 3mg
  • Iron: 0.5mg
  • Sodium: 302mg
  • Calcium: 67mg

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Broccoli Puree with Parmesan recipe