Zucchini. Mashed. Potatoes. A simple, delicious vehicle that whisks away some of summer’s over bounty if you’re lucky enough to subscribe to a CSA (or have a backyard plot of veggies). This side dish is zucchini-hating DH-approved (he pretended it was unidentified herbs until confronted with reality).
Gluten-free, paleo, Whole30 if you sub clarified butter, vegetarian
Zucchini Mashed Potatoes
4 smallish potatoes (about hand sized)
1 large zucchini
2 large cloves garlic
2 Tbsp. unsalted grass fed butter (sub clarified if W30)
Kosher salt & pepper
Wash, peel and chop the potatoes into half inch-ish pieces. Peel the garlic. Add both to a large pot and cover with water (+ about an inch). Set over High heat, add a generous sprinkle salt, and bring to a low boil. Let cook 10 minutes.
While the potatoes are cooking, chop the zucchini. Add to the pot after the 10 minutes are up. Boil 5 minutes.
Drain and add to the bowl of a food processor or blender carafe. Add the butter and process. Taste. Add salt & pepper as needed.
Serves 4 as a side – perfect with simple sautéed chicken breast or broiled steaks
Gastography 