Zucchini Potato Lemon-Thyme Mash

1. 1

   Cut zucchini crosswise into 1-inch-thick slices.

2. 2

   In a large saucepan cover potatoes with salted cold water by 2 inches and simmer, covered, until tender, about 35 minutes.

3. 3

   Transfer potatoes to a colander and reserve cooking water.

4. 4

   When potatoes are cool enough to handle, peel and put in a large bowl.

5. 5

   Add lemon thyme, butter, and salt and pepper to taste and with a potato masher coarsely mash.

6. 6

   Keep mash warm, covered.

7. 7

   Bring cooking water to a boil and simmer zucchini until tender, about 8 minutes.

8. 8

   Drain zucchini well in colander and coarsely mash into potatoes.

9. 9

   Mash may be made 1 day ahead and cooled completely before being chilled, covered.

10. 10

    Reheat mash before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.