Baking the potatoes and broccoli in the oven, rather than cooking them in water, yields a huge flavor difference. Water drains the flavor, while steaming them au naturel in the oven maintains the crispiness of the potatoes and retains the flavor and vitamins in the broccoli.
1. Preheat oven to 350 degrees Fahrenheit. Place potatoes, broccoli, garlic, oil, salt, and pepper in a baking pan. Cover and bake for at least one and a half hours, until potatoes and broccoli are soft
2. Mash the vegetables; add chicken stock, a little at a time, to achieve desired consistency. Season with additional salt and pepper if needed.
3. If you prefer additional creaminess, add desired amount of Tofutti sour cream and combine well with potatoes. Serve warm with slices of hanger steak.