Zucchini Potato Lemon-Thyme Mash

Zucchini Potato Lemon-Thyme Mash
Photo by Gourmet's Studios


  • 1 ½ pounds boiling potatoes such as Yukon Gold
  • 1 ¾ pounds zucchini
  • 2 teaspoons fresh lemon thyme
  • 3 tablespoons unsalted butter

Cut zucchini crosswise into 1-inch-thick slices. In a large saucepan cover potatoes with salted cold water by 2 inches and simmer, covered, until tender, about 35 minutes. Transfer potatoes to a colander and reserve cooking water. When potatoes are cool enough to handle, peel and put in a large b...

View full recipe at Epicurious


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