parmasean zucchini mashed potatoes
This is a great side dish with the Sauerbraten recipe I recently posted or any other dish that you would serve potatoes with. I like using sour cream with chives for flavor too.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 5-6 large russet potatoes washed & peeled
- 1/2 stick butter
- 1/4 cup milk
- 1 clove garlic, minced
- 1 sprig rosemary, fresh, chopped
- 1/4 cup sour cream
- 1/4 cup parmesan cheese, freshly grated
- 2 small zucchini, peeled & cubed (like 2-3 potatoes)
How To Make parmasean zucchini mashed potatoes
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Step 1Place peeled quartered potatoes and peeled cubed zucchini with seeds removed if they are large ones into a large stock pot cover with water and lid then bring to a boil. Let simmer for approximately 20-25 minutes until fork tender then drain.
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Step 2In second pan melt butter and add garlic, rosemary & milk and heat gently for a few minutes.
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Step 3Add sour cream & 1/2 of the liquid mixture into the drained zucchini & potatoes mashing (I use an electric beater or kitchen aid mixer) Blend until they become smooth adding more liquid if needed. Be careful not to over do it. When they reach the right consistency you may season with salt & pepper and stir in the parmesan cheese then serve.
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