Deluxe Mashed Potato Recipes Recipe For Zucchini

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DELUXE MASHED POTATOES



Deluxe Mashed Potatoes image

When it comes to mashed potatoes recipes, this is one of my favorites because they can be made ahead, refrigerated and then popped into the oven just prior to dinnertime. When my grandchildren come for dinner, I have to double this recipe. They love it! -Vivian Bailey, Cedar Falls, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

4 to 5 large potatoes (about 2-1/2 pounds)
3 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon chopped chives
3/4 teaspoon onion salt
1/4 teaspoon pepper
1 tablespoon butter
Paprika, optional

Steps:

  • Peel and cube the potatoes; place in a saucepan and cover with water. Cook over medium heat until tender; drain. Mash until smooth (do not add milk or butter). Stir in cream cheese, sour cream, chives, onion salt and pepper. Spoon into a greased 1-1/2-qt. baking dish. Dot with butter; sprinkle with paprika if desired. Cover and bake at 350° for 35-40 minutes or until heated through.

Nutrition Facts : Calories 301 calories, Fat 10g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 313mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.

ZUCCHINI POTATO MASH



Zucchini Potato Mash image

Make and share this Zucchini Potato Mash recipe from Food.com.

Provided by Wendy0

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb zucchini
1/2 lb potato
3/4 teaspoon cumin
1 teaspoon red pepper flakes
3/4 teaspoon caraway seed
1/2 teaspoon salt
1 tablespoon lemon juice
4 garlic cloves, crushed with press
1 tablespoon olive oil

Steps:

  • Cook whole zucchini in water until soft. Drain and mash coarsely.
  • Cook potatoes in water until soft. Cool, peel and mash coarsely.
  • Combine all ingredients and stir together briskly.
  • Serve at room temperature.

Nutrition Facts : Calories 67.6, Fat 2.6, SaturatedFat 0.4, Sodium 204.6, Carbohydrate 10.4, Fiber 1.9, Sugar 1.7, Protein 1.9

DELUXE MASHED POTATOES RECIPE - (4.5/5)



Deluxe Mashed Potatoes Recipe - (4.5/5) image

Provided by ruthguillo

Number Of Ingredients 9

2 tablespoons unsalted margarine, divided.
1/2 small yellow onion, chopped (about 1/2-cup)
1/2 cup nonfat sour cream
1/2 teaspoon dried thyme
1/2 teaspoon ground nutmeg
1/2 teaspoon white pepper
1/4 teaspoon salt
4 cups cooked mashed potatoes
1/4 cup bread crumbs

Steps:

  • Preheat oven to 350°F. In a small skillet, melt 1 tablespoon margarine over medium heat. Add onion, saute until soft, about 5 minutes. Remove from heat. Stir sour cream, thyme, nutmeg, pepper, and salt into skillet. Mix well. In a medium bowl, combine mashed potatoes with onion mixture. Mix well. Spoon into a 1-quart casserole dish; smooth top. Sprinkle bread crumbs over potato mixture and dot with remaining margarine. Bake potato casserole until heated through and top is golden, about 15 to 20 minutes. Serve immediately.

ZUCCHINI AND OLIVE MASHED POTATOES



Zucchini and Olive Mashed Potatoes image

Categories     Garlic     Olive     Potato     Tomato     Vegetable     Side     Sauté     Low Fat     Vegetarian     Zucchini     Winter     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

2 1/2 pounds boiling potatoes
1 ounce dried tomatoes (about 1/2 cup)
2 pounds zucchini (about 4 medium)
10 Kalamata or other brine-cured black olives
4 garlic cloves
2 teaspoons olive oil

Steps:

  • Peel and quarter potatoes. In a kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, about 25 minutes. Add tomatoes and simmer 5 minutes. Drain vegetables in a colander and transfer potatoes to a large bowl and tomatoes to a cutting board. With a potato masher mash potatoes and keep warm, covered. Cut tomatoes into thin julienne strips.
  • Using largest holes of a 4-sided grater, grate zucchini. Pit olives and cut into thin julienne strips. Mince garlic. In a large nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté garlic, stirring, until golden. Add tomatoes, zucchini, olives, and salt and pepper to taste and sauté, stirring, until zucchini is just tender, about 3 minutes.
  • Stir zucchini mixture into potatoes until combined well and season with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes.

DELUXE MASHED POTATOES



Deluxe Mashed Potatoes image

Make and share this Deluxe Mashed Potatoes recipe from Food.com.

Provided by victoria crider

Categories     Potato

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

6 -8 potatoes, peeled and cut
butter
1 tablespoon garlic powder (or to taste)
1/4 cup sour cream
1/2 cup shredded cheddar cheese
2 tablespoons chives
1 tablespoon parsley
4 slices cooked bacon, crumbled

Steps:

  • Boil the potatoes until tender.
  • Put the butter and sour cream in and mash until creamy or the way you like your mashed potatoes.
  • Mix all other ingredients and serve.

MASHED POTATOES WITH ZUCCHINI RAGOUT



Mashed Potatoes With Zucchini Ragout image

Make and share this Mashed Potatoes With Zucchini Ragout recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 20

2 lbs cubed yukon gold potatoes
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup 2% low-fat milk
4 cups torn spinach
1/2 cup minced green onion
2 teaspoons extra virgin olive oil
1 1/2 cups thinly sliced onions
1 teaspoon dried oregano
2 garlic cloves, minced
1 lb cremini mushroom, quartered
3 cups cubed zucchini
2 cups water
1/4 cup chopped fresh basil
2 teaspoons black olive paste
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (14 1/2 ounce) can diced tomatoes, undrained
6 tablespoons grated fresh parmesan cheese

Steps:

  • To make the potatoes: place potatoes in a big pan; cover with water; bring to a boil.
  • Decrease heat; simmer 15 minutes or until tender; drain.
  • Return potatoes to pan; add 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  • Mash potato mixture with a potato masher to desired consistency; cover and keep warm.
  • 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.
  • Add milk mixture and green onions to potato mixture, stirring to combine.
  • To make ragout: wipe skillet with paper towels; heat 2 tablespoons oil in skillet over medium heat.
  • Add in sliced onion, oregano, and garlic; cook 5 minutes or until lightly browned, stirring often.
  • Add in mushrooms; cook 7 minutes or until mushrooms are tender, stirring often.
  • Add in zucchini; cook 2 minutes, stirring often.
  • Stir in water and the next 5 ingredients; simmer, uncovered, 15 minutes, stirring occasionally.
  • Serve ragout over potatoes; sprinkle with cheese.

Nutrition Facts : Calories 287.6, Fat 8.6, SaturatedFat 2.1, Cholesterol 6.2, Sodium 671.3, Carbohydrate 46.7, Fiber 6.2, Sugar 8.8, Protein 9.9

ZUCCHINI AND OLIVE MASHED POTATOES



Zucchini and Olive Mashed Potatoes image

Make and share this Zucchini and Olive Mashed Potatoes recipe from Food.com.

Provided by southern chef in lo

Categories     Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

2 1/2 lbs boiling potatoes
1 ounce dried tomatoe (about 1/2 cup)
2 lbs zucchini (about 4 medium)
10 kalamata olives or 10 other brine-cured black olives
4 garlic cloves
2 teaspoons olive oil

Steps:

  • Peel and quarter potatoes. In a kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, about 25 minutes. Add tomatoes and simmer 5 minutes. Drain vegetables in a colander and transfer potatoes to a large bowl and tomatoes to a cutting board. With a potato masher mash potatoes and keep warm, covered. Cut tomatoes into thin julienne strips.
  • Using largest holes of a 4-sided grater, grate zucchini. Pit olives and cut into thin julienne strips. Mince garlic. In a large nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté garlic, stirring, until golden. Add tomatoes, zucchini, olives, and salt and pepper to taste and sauté, stirring, until zucchini is just tender, about 3 minutes.
  • Stir zucchini mixture into potatoes until combined well and season with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F oven about 30 minutes.

Nutrition Facts : Calories 225.8, Fat 2.9, SaturatedFat 0.4, Sodium 186.8, Carbohydrate 46.9, Fiber 5.9, Sugar 6.1, Protein 6.2

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