Zucchini Potato Lemon-Thyme Mash
From: Gourmet, August 1999
- Cut Zucchini crosswise into 1-inch-thick slice. In a large saucepan cover potatoes with salted cold water by 2 inches and simmer, covered, until tender, about 35 minutes. Transfer potatoes to a colander and reserve cooking water. When potatoes are cool enough to handle, peel and put in a large bowl. Add lemon thyme, butter, and salt and pepper to taste, and coarsely mash with a potato masher. Keep warm and covered.
- Bring cooking water to a boil and simmer zucchini until tender, about 8 minutes. Drain zucchini well in colander and coarsely mash into potatoes.