Side Kicks Recipe

Prepare and boil potatoes

Place chopped potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.

Warm dairy and mash

While potatoes cook, combine milk and butter in a small saucepan over low heat until butter melts and mixture is warm (do not boil). Drain potatoes well and return to the hot pot off heat to dry for 1 minute. Mash potatoes with roasted garlic cloves, then pour in warm milk and butter mixture, and add sour cream. Mash or use a ricer/hand mixer to reach desired texture.

Season and finish

Season mashed potatoes with 1/2 teaspoon kosher salt (adjust to taste) and 1/2 teaspoon freshly ground black pepper. Stir in half the chopped chives. Keep warm covered until serving.

Optional breadcrumb topping

If using the breadcrumb topping: heat 1 tablespoon olive oil in a small skillet over medium heat. Add panko and toast, stirring, until golden, about 3–4 minutes. Stir in chopped parsley and 1/4 teaspoon salt. Sprinkle toasted crumbs over individual portions of mashed potatoes just before serving for texture.

Preheat and season

Preheat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until hot. Toss broccoli florets with 2 tablespoons extra-virgin olive oil, 1/2 teaspoon garlic powder, 3/4 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes in a bowl so they are evenly coated.

Char the broccoli

Add the broccoli to the hot skillet in a single layer (work in batches if necessary). Let cook without moving for 2–3 minutes to develop a good char, then toss and continue to cook until broccoli is tender-crisp and has browned edges, another 3–4 minutes.

Finish with lemon

Remove pan from heat. Immediately add lemon zest and lemon juice, toss to coat. Taste and adjust seasoning with additional salt or red pepper flakes if desired. Sprinkle toasted sesame seeds, if using, and serve hot alongside mashed potatoes.

Timing: Start roasted garlic (if not already roasted) by roasting a head of garlic at 400°F (200°C) for 30–35 minutes until soft and caramelized; you can prepare garlic while potatoes are on the stove. Begin potatoes first so they can stay warm. Finish broccoli just before serving so it keeps its char and bite.

Plating: Spoon a generous portion of roasted garlic mashed potatoes onto each plate or serving bowl. Add a mound of charred broccoli alongside. Sprinkle remaining chives over the potatoes and, if using, the toasted panko topping. Serve immediately.