This is a way to make a homey favorite a little healthier. Adding green garlic and lemon zest makes it almost gourmet.
Scrub 2 lbs. potatoes and cut into chunks.
Cut 1 or 2 stalks green garlic at the spot where the greens meet the stem. Dice the stalks and reserve the leaves for later.
Boil the potatoes with the green garlic until they are tender.
Meanwhile, cut 1 lb. broccoli into pieces and steam until tender. Rinse under cool water.
When the potatoes are done, drain them and the garlic and place in a bowl. Add the broccoli. Use an immersion blender (hand blender) to puree to the consistency you like, adding 3 T. of butter or olive oil.
Add the zest of 1 lemon and 1/2 C. Asiago cheese while the vegetables are still warm and stir to combine. Season with salt and pepper.
Finely mince the green garlic leaves and sprinkle over the mash, as you would chives.