The sour cream gives the mash  lightness and freshness. With added zucchini you’ve got your veggies covered too.

Ingredients;

Serves 4

• 2 lbs. Yukon potatoes, peeled and quartered
• 1 tsp. salt
• 1/4 C. milk of choice
• 1 tbsp. olive oil
• 1/4 C. Sour cream
• 2 tbsp. Semi sun-dried tomatoes, diced
• 2 tbsp. chopped chives
• 2 tbsp. chopped dill
• 1 large Zucchini, diced in 1/2″ cubes.

Method;

Put the potatoes in a pan and add cold water and half way the potatoes with the salt. Bring to a boil, turn the heat lower and boil for about 15 min, or until soft when pierced with a fork. Drain. Return to the pan and let them steam off. Add the milk and mash the potatoes. Check seasoning and add more salt if needed.

Keep warm.

Meanwhile wash the Zucchini and dice. Heat a frying pan and add the olive oil. Sautée the Zucchini for 5 minutes. Add the garlic and continue to fry for two more minutes. Remove from the heat. Add the Zucchini to the mashed potatoes, together with the sour cream, the herbs and chopped semi sun-dried tomatoes. Carefully stir together, do not over mix. (you don’t want to end up with glue). Serve straight away.