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1
Preheat oven to 375 degrees F.
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2
Peel and cube the potatoes into approximately 1-inch cubes; cook in boiling salted water for 15 minutes.
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3
While waiting for water to boil and potatos to cook, add the diced onion to a frying pan (12) over medium heat.
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4
Cook for 3 minutes, then add zucchini.
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5
Add red pepper and saute for 5 minutes.
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6
Add garlic, cook for 2 minutes.
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7
Add chicken stock and cook until reduced by 3/4.
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8
While waiting for chicken stock to reduce, potatoes should be done cooking.
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9
Drain, add 1/2 stick butter to potatos and mash with a masher or potato ricer.
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10
Stir in half-and-half (or milk).
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11
Add 1 teaspoon salt and 1/2 teaspoon pepper.
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12
Set aside and keep warm.
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13
After chicken stock has reduced, add in drained carrots and drained corn.
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14
Stir in with sage, basil, and remaining salt and pepper.
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15
Taste, and add more of each if you prefer.
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16
Stir in parmesan, and cook until all ingredients are hot, around 3 to 4 minutes.
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17
Put the vegetable mixture in a 2.8 liter casserole dish.
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18
Top with mashed potatoes, spread to edge of the casserole dish.
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19
Dot the top of the potatoes with the remaining butter.
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20
Bake for 30 minutes, or until potatoes are lightly browned and crusty.
