Parmasean Zucchini Mashed Potatoes

Dawn Whitted


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.


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10 Min
20 Min
Stove Top


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5-6 large
russet potatoes washed & peeled
1/2 stick
1/4 c
1 clove
garlic, minced
1 sprig(s)
rosemary, fresh, chopped
1/4 c
sour cream
1/4 c
parmesan cheese, freshly grated
2 small
zucchini, peeled & cubed (like 2-3 potatoes)

How to Make Parmasean Zucchini Mashed Potatoes


  • 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.
  • 2In second pan melt butter and add garlic, rosemary & milk and heat gently for a few minutes.
  • 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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About Parmasean Zucchini Mashed Potatoes

Course/Dish: Potatoes, Other Side Dishes
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy

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