Colcannon meets Americana. Silky roasted zucchini steps in for the classic cabbage in this end-of-season mash. Perfect for late summer, when you're sick of zucchini and you've already given zucchini bread to all of your friends.
Ingredients
- 4 pounds waxy potatoes, peeled and cut into 2" pieces
- 1 tbsp salt, plus more as needed
- 1 cup whole milk
- ½ cup heavy cream
- ¾ cup butter, cut into knobs
- 2 lbs zucchini, ends trimmed, roughly chopped
- Extra-virgin olive oil, as needed
Preparation
- Place the chopped potatoes into a large pot and fill with cold water to cover by at least 1 inch. Add the salt and bring to a boil.
- Reduce heat and simmer until potatoes are very tender but not falling apart, 20-25 minutes.
- As the potatoes cook, prepare the zucchini. Pre-heat the oven to 400°F. Place the zucchini on a baking sheet and toss with a few tbsp of olive oil. Season with salt. Transfer to the oven and roast until meltingly tender, about 30 minutes.
- Remove the zucchini from the oven and allow to cool.
- When the potatoes finish, drain them through a colander and return them to the pot.
- While the potatoes are still hot, add the butter and mash until melted. Add the milk, a little at a time, mashing until the potatoes are fluffy and light. Add the cooked zucchini to the potatoes and mash until roughly combined.
- Season the potatoes with salt and pepper and serve warm.
