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


  • 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


  1. Place 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.
  2. In second pan melt butter and add garlic, rosemary & milk and heat gently for a few minutes.
  3. Add 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.

Printable Recipe Card

About Parmasean Zucchini Mashed Potatoes

Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy

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