1 pound broccoli florets
1 pound Yukon Gold potatoes , peeled and cut into 1-inch chunks
2 cups water
Pinch ground nutmeg
¾ cup (about 2 ½ ounces) freshly grated Parmesan cheese
½ tsp. salt
¼ tsp. coarsely ground black pepper
In 4-quart saucepan, place broccoli, potatoes, and water. On high heat, cover and heat until boiling. Then reduce heat to medium-low and cook, covered, 17 to 20 minutes, or until potatoes and broccoli are very tender, stirring once halfway through cooking. Meanwhile, preheat broiler and set oven rack 6 inches from source of heat. Drain vegetables in colander set over large bowl, reserving ¼ cup vegetable cooking liquid. Return vegetables to saucepan. With potato masher or slotted spoon, coarsely mash vegetables, adding some reserved cooking liquid if mixture seems dry. Stir in nutmeg, ¼ cup Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. In shallow, broiler-safe 1- to 1 ½-quart baking dish, spread vegetable mixture; sprinkle with remaining Parmesan. Place dish in oven and broil 2 to 3 minutes or until Parmesan is browned. Serves: 8.