Peel the potatoes and cut them into even-sized pieces. Place them in a large pot with water and a pinch of salt and bring to a boil.

Cook the potatoes for 20 minutes and add the broccoli florets during the last 8 minutes (or cook the broccoli in a separate pan).

In a bowl, mix the ground chicken with the egg, breadcrumbs, squeezed garlic, dried parsley and a pinch of pepper and salt.

With damp hands, form small meatballs from the mixture.

Heat a splash of oil in a pan and fry the chicken meatballs all around until golden brown and cooked through, about 8–10 minutes. Keep warm.

Drain the potatoes and broccoli. Add the butter and the milk to the potatoes and mash until smooth and creamy.

Add the broccoli and roughly mash it through the puree. Stir in the grated Emmental cheese and season with pepper and salt.

Serve the mash with the chicken meatballs. Enjoy!