John Myers
Coarse Mashed Potatoes with Zucchini, Wild Garlic and Sun-dried Tomatoes
The perfect coarse mashed potatoes with zucchini, wild garlic and sun-dried tomatoes recipe with a picture and simple step-by-step instructions.
- 380 g Freshly peeled potatoes, predominantly waxy variety
- 250 g Green zucchini, cleaned, cut into cm cubes
- 50 g Wild garlic fresh, cleaned, finely chopped
- 30 g Dried tomatoes, finely diced
- 1 tablespoon Shallot cubes
- 1 Pc. Garlic cloves chopped
- Fleur de Sel sea salt
- Black pepper from the mill
- 1 tablespoon Butter
- 80 ml Extra virgin olive oil
- Boil the potatoes in plenty of salted water.
- In the meantime, sauté the shallots and garlic in three tablespoons of olive oil. Add the zucchini and tomatoes. Fry over a medium heat for about 10 minutes. Season with salt and pepper.
- Drain the potatoes, let them steam out over a low heat, and mash them lightly with a potato masher. Remainder Pour in the olive oil, fold in the zucchini and wild garlic, refine with butter. Season to taste with salt and pepper. A delicious accompaniment to all Mediterranean meat or fish dishes. I added gratinated milk lamb chops.
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