Olive Oil Mashed Potatoes+ Seared Broccoli

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Ingredients

• 2 pounds yellow fleshed potatoes, like Yukon Gold or German Butterball, peeled and cut into 1-inch chunks
• 8 garlic cloves, peeled
• Salt (kosher)
• ¼ cup extra-virgin olive oil

Preparation

1. Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes. (*or instant pot or stovetop  pressure cooker for 4 minutes.)
   
2. Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

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My recipe for Seared Broccoli

Place freshly chopped broccoli flowerettes and chopped bits of stem into large iron pan. Turn on the heat and let the broccoli scorch a bit. This caramelizes the broccoli and it's delicious. THEN add some olive oil and toss. The broccoli will turn bright green. Then add some of the potato water (to deglaze the pan) and sprinkle Adobo. Cover and let it steam for only a few minutes. Serve adlente while it remains bright green.