Mashed Potatoes With Zucchini Ragout

Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

Cooking Light

Ingredients Nutrition

Directions

  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, ½ teaspoon salt, and ¼ 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.

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