Mashed Potatoes and Roasted Veggies

This is v. v. v. good when it is all cold and fall-like out.

Barrett* makes the garlic mashed potatoes — I think he steams the potatoes with three or four whole peeled garlic cloves in it and then mashes them like usual when they’re soft with a couple of tablespoons of butter, some milk, salt and pepper.

I make the roasted veggies that go on top. Preheat oven to 400 degrees. Tip and tail a few large handfuls of green beans, slice them in half. Cut a half of a red onion into slices. Slice up a couple of garlic cloves. Wash a container of crimini mushrooms. Throw all of these things into a pan, toss them with olive oil and couple of dashes of roasted sesame oil. Bake for 15 minutes. Add soy sauce, some salt and pepper, and oyster sauce (if you are not a strict vegetarian). Roast another ten minutes or until everything is soft-ish.

Put a mound of mashed potatoes in each bowl, dump delicious veggies on top, and pour on some of the soy sauce/mushroom juice from the bottom of the pan.

Yum.

Bridget

*New pics of mashed potato maker/tech genius here.

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2 Comments

  1. Oh, that sounds heavenly. It reminds me a little of my recipe for Ratatoullie pie. I’ll cut and paste it here and hope it comes through legibly.

    Ratatouille Pie

    1 large onion
    3 cloves garlic
    1 medium zucchini
    1 medium yellow squash
    I small eggplant
    1 red or yellow pepper
    Mushrooms
    1 can tomatoes (15 oz)
    1 can tomato sauce (8 oz)
    1 cup marinated artichokes
    ½ cup Kalamata olives
    Oregano
    Thyme
    Basil
    Salt, pepper, and seasoning salt

    Sauté onions and garlic, add zuke and squash and cook until starting to soften. Add other veggies, tomato sauce and spices. Simmer 10 – 15 minutes

    6 medium potatoes
    3 cloves garlic
    Salt
    Seasoning salt
    Butter
    ½ cup Asiago cheese
    ½ cup sharp cheddar cheese

    Chop and boil potatoes with whole garlic cloves and salt. Mash garlic cloves with a small amount of potatoes. Mash into the rest of the potatoes. Mix in butter, seasoning salt, and cheeses. Pour vegetables into a 9” x 13” pan and spread potatoes over the top. Sprinkle with more cheese. Bake at 400° for about 30 minutes or until potatoes and cheese are browned and bubbly.

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