Mashed Potatoes With Zucchini Ragout

  1. To make the potatoes: place potatoes in a big pan; cover with water; bring to a boil.
  2. Decrease heat; simmer 15 minutes or until tender; drain.
  3. Return potatoes to pan; add 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  4. Mash potato mixture with a potato masher to desired consistency; cover and keep warm.
  5. Heat milk over medium heat in a large nonstick skillet to 180 or until tiny bubbles form around edge (do not boil); stir in spinach, cook 1 minute or until spinach melts.
  6. Add milk mixture and green onions to potato mixture, stirring to combine.
  7. To make ragout: wipe skillet with paper towels; heat 2 tablespoons oil in skillet over medium heat.
  8. Add in sliced onion, oregano, and garlic; cook 5 minutes or until lightly browned, stirring often.
  9. Add in mushrooms; cook 7 minutes or until mushrooms are tender, stirring often.
  10. Add in zucchini; cook 2 minutes, stirring often.
  11. Stir in water and the next 5 ingredients; simmer, uncovered, 15 minutes, stirring occasionally.
  12. Serve ragout over potatoes; sprinkle with cheese.

gold potatoes, extra virgin olive oil, salt, ground black pepper, milk, torn spinach, green onion, extra virgin olive oil, onions, oregano, garlic, cremini mushroom, zucchini, water, fresh basil, black olive paste, salt, ground black pepper, tomatoes, parmesan cheese

Taken from www.food.com/recipe/mashed-potatoes-with-zucchini-ragout-204221 (may not work)

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