Smashed Broccoli and Potatoes with parmigiano and lemon

General

Serves 4-6

Ingredients

• Kosher salt and freshly ground black pepper
• 2 pounds potatoes (Yukon Golds or other medium-starch potatoes work well), peeled and halved
• ¾ pound broccoli, dried ends trimmed and stems peeled, cut into chunks and small florets
• 1 cup freshly grated Parmigiano-Reggiano cheese
• Juice of 1 lemon
• Extra-virgin olive oil

Procedure

1. Fill a large pot with water and add salt until it tastes like the sea. Add the potatoes, bring to a boil, and cook until the potatoes are quite tender but not fully tender, about 15 minutes from when the water starts to boil.
2. Add the broccoli and keep boiling until both are fully tender, another 6 to 8 minutes. Drain thoroughly and return to the pot.
3. Mash the vegetables with a potato masher or big spoon until the vegetables are crushed but still chunky. Add the Parmigiano, followed by the lemon juice, and then season generously with salt and pepper. Mash a bit more and fold to blend everything. Taste and adjust the salt, pepper, and lemon. Finish with a good dose of olive oil—start with ¼ cup and add more to taste.
4. Serve right away, though you can make these ahead and reheat them gently in a covered dish in the oven or in a pan on the stovetop with a little bit of water to loosen them