Veggie Trio on Mashed Potatoes
Seasonal vegetables
Large potatoes
Garlic cloves
Butter
Oil
Salt and pepper
Ingredients
Serving Sizes
-
1 c. Seasonal Vegetables
1 Large Potato
1 Clove Garlic
1 Tbs. Butter
Oil
Salt
Pepper
-
2 c. Seasonal Vegetables
2 Large Potatoes
2 Cloves Garlic
2 Tbs. Butter
Oil
Salt
Pepper
-
3 c. Seasonal Vegetables
3 Large Potatoes
3 Cloves Garlic
3 Tbs Butter
Oil
Salt
Pepper
-
4 c. Seasonal Vegetables
4 Large Potatoes
4 Cloves Garlic
4 Tbs. Butter
Oil
Salt
Pepper
-
5 c. Seasonal Vegetables
5 Large Potatoes
5 Cloves Garlic
5 Tbs. Butter
Oil
Salt
Pepper
-
6 c. Seasonal Vegetables
6 Large Potatoes
6 Cloves Garlic
6 Tbs. Butter
Oil
Salt
Pepper
Instructions
Peel and cube potatoes and chop vegetables, uniformly to promote even cooking. Add potatoes to water in a pot over med-high heat bringing to boil. Boil until fork tender, 15-20 mins.
Meanwhile, mince garlic and add to a large pan with oil heat over med heat until hot, add other vegetables and toss to coat in oil. Cook until fork tender, 9-12 mins.
Drain potatoes and return to pot. Add a splash of milk and 1-3 tbs of butter along with salt and pepper. Use either potato masher or hand mixer to mash potatoes until no lumps remain.
Add potatoes to plate and top with other vegetables. Add more butter, salt and pepper if desired.
Serve and Enjoy!