Curtis Stone’s Garlic and Herb Mashed Potatoes and Oven-Roasted Broccoli with Lemon

These simple yet classic recipes can turn any meal into a family dinner.

Garlic Mashed Potatoes
(Quentin Bacon)

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Garlic and Herb Mashed Potatoes

(Makes 8 servings)

  • 5 large russet potatoes (about 4 ½ pounds total), peeled, each cut into 6 chunks
  • 3 garlic cloves, peeled
  • 1 cup non-fat milk, warmed
  • ¼ cup (½ stick) butter, room temperature
  • 1 teaspoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh flat-leaf parsley

In large pot of boiling salted water, cook potatoes with garlic cloves for 25 minutes, or until potatoes are soft. Strain potatoes and garlic into colander and set colander over pot in which they were cooked. Let stand for 5 minutes to allow potatoes to steam dry.

Working in batches, press potatoes through potato ricer and into same pot. Stir in milk, butter, and herbs. Season to taste with salt and pepper.

Per serving

  • Calories: 245
  • Total Fat: 6 g
  • Saturated Fat: 3 g
  • Sodium: 25 mg
  • Carbohydrate: 44 g
  • Fiber: 3 g
  • Protein: 6 g
  • Diabetic Exchanges: starch 3, fat 1

[IMAGE: Shutterstock 1973613287] 

Oven-Roasted Broccoli with Lemon

(Makes 4 servings) 

  • 1 large head broccoli
  • 2 tablespoons olive oil
  • 1 lemon

Place large heavy baking sheet in oven. Preheat oven to 450°F. Peel broccoli stalks. Cut broccoli into large florets, keeping stalk attached. In large bowl, toss broccoli with oil. Sprinkle lightly with salt. Arrange broccoli over preheated baking sheet. Roast 18 to 20 minutes, turning broccoli over occasionally, or until it is crisp-tender and browned in spots. Squeeze lemon over hot broccoli and toss to coat. Season to taste with salt and pepper.

Per serving

  • Calories: 93
  • Total Fat: 7g
  • Saturated Fat: 1 g
  • Sodium: 28 mg
  • Carbohydrate: 7 g
  • Fiber: 2 g
  • Protein: 3 g
  • Diabetic Exchanges: 1 vegetable, 1.2 fats

Recipes adapted from What’s for Dinner by Curtis Stone. Copyright © 2015 by Curtis Stone. Excerpted with permission of Ballantine Books, a division of Random House LLC. All rights reserved.

Featured image by Quentin Bacon

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