For a smooth broccoli puree, blend about 500g of steamed broccoli with 400g of floury potatoes, a little hot milk and a knob of butter while still hot.
Broccoli on its own quickly turns into a watery, slightly grassy mash that tends towards a persimmon color. Combined with a potato, it becomes creamy and retains a distinct vegetable flavor.
Here is the basic recipe, then the steps that change the result: color, texture, recovery and preservation.
Broccoli puree: the basic recipe for 4 people
These quantities are guidelines for cooking, to be adjusted according to the size of your vegetables.
- 500g of broccoli (flowers and peeled stems)
- 400g of floury potatoes (Bintje, Agria)
- 15 to 20 cl of warm whole milk
- 30g of butter
- Salt, pepper, a pinch of nutmeg
Cut the potatoes into 2 cm cubes and add them to cold salted water. Cook for 15 to 18 minutes after the water returns to a boil.
Meanwhile, break the broccoli into small florets and peel the stems before slicing them into thin rounds.
Place the broccoli in a steamer basket above the potatoes for the last 6 to 7 minutes of cooking. One pan is sufficient this way.
Drain the potatoes, let them dry for a minute in the hot pan, then add the broccoli, butter and half of the hot milk.
Blend with an immersion blender, then gradually pour in the remaining milk until you reach the desired consistency. Season with salt, pepper, and nutmeg at the end.
How to keep the color green and avoid bitterness?
Cooking makes all the difference. The longer broccoli stays warm, the more it loses its bright green color and turns more olive, and the stronger its flavor becomes.
Short steaming is the best compromise: Croq'Kilos indicates 5 to 7 minutes until the broccoli is tender but still firm (page consulted in October 2026).
For a purée, we aim for a little more tenderness, but not mushy: the tip of the knife should easily enter a stem.
⚠ Warning: Avoid tightly covering hot mashed potatoes and leaving them to sit. The trapped steam will dull the color within minutes.
Also keep the lemon for serving. A touch of acidity added during cooking or blending turns the green towards yellow-brown, while a touch added to the plate enhances the taste without damaging the color.
As for the stems, once peeled, they offer a sweetness similar to that of the artichoke heart. Throwing them away means losing the most tender part of the vegetable.
What proportion of broccoli and potatoes should I choose?
The ratio determines the texture. The more potato there is, the firmer and smoother the mash. The more broccoli there is, the lighter, greener, and more flavorful it is.
| Broccoli to potato ratio | Texture | Ideal with |
|---|---|---|
| 1 for 2 | Firm, similar to a classic mashed potato | Meat in sauce, children |
| 5 for 4 (basic recipe) | Smooth, very green | Chicken, fish, soft-boiled egg |
| 2 for 1 | Light, with a pronounced broccoli flavor | Grilled fish, scallops |
Choose a floury potato : it will mash easily, binding the mash. A firm-fleshed variety will give a more compact result, as in potato and zucchini mash where the ratio plays the same role.
Always blend while the mixture is still hot. Once cooled, the starch becomes sticky and the puree takes on an elastic texture.
How to season mashed potatoes and serve them?
Steamed broccoli remains understated. A little crushed confit garlic, a spoonful of grated parmesan, or a drizzle of olive oil is all it takes to give it a boost.
Cheese also plays a balancing role: Not Parisienne (January 2026) uses it to soften the herbaceous side of the vegetable and obtain an almost silky puree.
✓ In practical terms: for 4 people, 30g of grated parmesan added to the blending is enough, without adding more salt before tasting.
On the plate, this purée pairs well with white meats, white fish or salmon, and a soft-boiled egg. Its green color also contrasts nicely with golden roast poultry.
To vary the flavors, carrot and potato puree or sweet potato puree form a colorful duo on the same plate.
If the purée is too runny, return it to low heat for 2 to 3 minutes, stirring uncovered, to evaporate the excess liquid. Alternatively, add a cooked, mashed potato separately.
Store and reheat the broccoli puree
In the refrigerator, it will keep for up to 2 days in a sealed container, according to Not Parisienne (January 2026), which also advises freezing in individual portions.
After defrosting, mix well: the water tends to separate.
To reheat, use a saucepan over low heat with a spoonful of hot milk or stock. Stir without boiling, as vigorous boiling will further darken the color.
The microwave is suitable for one portion: in 30-second intervals, stirring between each interval.
In summary
Broccoli puree is best made with a floury potato, broccoli steamed for 6 to 7 minutes and blended while still hot.
Save the lemon for last, peel the stems and fix a purée that is too runny over low heat rather than with flour.
Practical questions
Can frozen broccoli be used?
Yes, and they're perfect for mashing since they're already blended. Cook them directly, without thawing, steaming them for a few minutes, then drain them well so they don't dilute the mashed potatoes.
Can you make broccoli puree without potatoes?
It's possible, but it will be thinner and less firm. Replace the starch with a little heavy cream or cream cheese, and blend thoroughly to obtain a thick, velvety texture.
Why is my broccoli puree grainy?
Unpeeled stems and insufficient blending leave fibers. Peel the stems, blend while hot with an immersion blender, and, if necessary, pass the purée through a fine-mesh sieve.
