My 13 year old daughter was in the mood for Bangers and mash, and to be honest with you once the sun start warming up the days I don’t really want to be eating heavy foods like mashed potatoes. But you please your kids whenever you can so I thought I’d compensate somehow. Give my girl the mashed potatoes but a lighter version with Summer ingredients.
The sour cream gives the mash lightness and freshness. I added zucchini because, well because I am Dutch and that’s what we do here in Holland. We love putting vegetables in our mashed Potatoes and call it “Stampot”. The original Stampot is made with winter Kale, and is a really hearty winter dish often with bacon bits mixed in and served with smoked sausage (rookworst). I’ll give you a recipe when it gets colder outside. But for now, back to the summer mash. This mash is so light and fresh you can eat it all year round.
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.
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.
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.