Irritable Bowel Syndrome Message Boards | Mashed Potatoes with Onion and Broccoli

Marian Burros' cookbook, "Eating Well Is The Best Revenge" has two recipes for making mashed potatoes with onion and broccoli. They're very similar, so I've created a sort of combined version of the two. This cookbook, by the way, is both a good cookbook and a handy nutrition overview. Burros focuses on low fat recipes, which is good for IBSers, but unfortunately she is also obsessed with getting whole grains into people.

I've always used larger potatoes, rather than the tiny new ones - I don't really like potato skin in my mashed potatoes. I haven't tried them yet, but I bet Yukon Gold potatoes would be yummy.

As far as how much onion and broccoli, my preference is for more onion and less broccoli.

Finally, I suspect you could do the same thing using the Skinny Mashed Potatoes recipe - just forget about the yogurt/sour cream.

Mashed Potatoes with Onion and Broccoli
Serves 2

Ingredients:
EITHER 12 ounces (3/4 pound) tiny new potatoes, unpeeled and scrubbed
OR 12 ounces (3/4 pound) larger potatoes, peeled and cut up

1-2/3 cups to 2-2/3 cups onion, sliced or chopped as you prefer; this is about 1/2 pound to 1 pound whole onion

2 teaspoons olive oil

2 to 4 cups broccoli; this is about 1/2 pound to 1 pound fresh broccoli; you can use florets and stems or just florets; I prefer just florets

1/4 cup nonfat plain yogurt or 3 tablespoons sour cream (non-dairy, of course)

1/4 teaspoon salt
Freshly ground black pepper

Directions:
1. Place potatoes in a pot big enough to hold them, the broccoli, and the onions. Add water to just cover potatoes. Put a lid on the pot and cook potatoes for about 10-20 minutes, until they are just tender.

2. While the potatoes are cooking, heat 2 teaspoons oil in a nonstick skillet and saut� the onion until lightly browned.

3. If using fresh broccoli, wash it. Cut the broccoli head into small pieces.
If you want to cook the stem, cut away about the bottom 1/3 of the stem and discard. Slice the remaining stem into 1/4 inch thick pieces.

4. Five to 8 minutes before the potatoes are done, add the broccoli to the potatoes and cook until both are done.

4. When the potatoes and broccoli are both cooked, drain them.
Put potatoes and broccoli back into potato pot and add onions, yogurt/sour cream, salt, and pepper. Mix with a hand mixer until as smooth as possible.
You can also do the mixing in a food processor - you may have to do it in two batches.

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