Food recipes
Zucchini Potato Lemon-Thyme Mash
Zucchini Potato Lemon-Thyme Mash Ingredients: squash, summer, zucchini, includes skin, raw potatoes, raw, skin spices, thyme, dried butter, without salt Directions: Cut zucchini crosswise into 1-inch-thick slices. In...
Zucchini Potato Lemon-Thyme Mash
Ingredients:
squash, summer, zucchini, includes skin, raw
potatoes, raw, skin
spices, thyme, dried
butter, without salt
Directions:
Cut zucchini crosswise into 1-inch-thick slices.
In a large saucepan cover potatoes with salted cold water by 2 inches and simmer, covered, until tender, about 35 minutes.
Transfer potatoes to a colander and reserve cooking water.
When potatoes are cool enough to handle, peel and put in a large bowl.
Add lemon thyme, butter, and salt and pepper to taste and with a potato masher coarsely mash.
Keep mash warm, covered.
Bring cooking water to a boil and simmer zucchini until tender, about 8 minutes.
Drain zucchini well in colander and coarsely mash into potatoes.
Mash may be made 1 day ahead and cooled completely before being chilled, covered.
Reheat mash before serving.
Ingredients:
squash, summer, zucchini, includes skin, raw
potatoes, raw, skin
spices, thyme, dried
butter, without salt
Directions:
Cut zucchini crosswise into 1-inch-thick slices.
In a large saucepan cover potatoes with salted cold water by 2 inches and simmer, covered, until tender, about 35 minutes.
Transfer potatoes to a colander and reserve cooking water.
When potatoes are cool enough to handle, peel and put in a large bowl.
Add lemon thyme, butter, and salt and pepper to taste and with a potato masher coarsely mash.
Keep mash warm, covered.
Bring cooking water to a boil and simmer zucchini until tender, about 8 minutes.
Drain zucchini well in colander and coarsely mash into potatoes.
Mash may be made 1 day ahead and cooled completely before being chilled, covered.
Reheat mash before serving.