I previously posted on my efforts to use up the fresh vegetables leftover from a graduation party my sister Linda hosted for their son, Jesse. I’d cut up about 4000 vegetables and there were so many leftover she sent a gallon zippered bag home with me. We ate them for several days but eventually had to cry “uncle”. I discarded the cucumber slices and snow peas because they were no longer fresh.
I separated the vegetables into containers. I further separated the carrots by small and large size into separate containers.
I used the larger carrot pieces, asparagus and some onions to make the veggie tray chicken orzo soup. I used the rest of the vegetables to make a delicious mash!
I had the smaller carrots, broccoli and cauliflower to use and putting them into mashed potatoes sounded tasty.
I cut the pieces smaller and put them into a saucepan with a little water and some salt to cook until they were softened.
Halfway through the cooking I added potatoes that I’d scrubbed and diced, leaving the skins on. We love skin on mashed potatoes and with all of the other things going on (vegetables) we’d hardly notice the skins this time.
I let the vegetables cook until the potatoes were very fork tender. I drained them and left them in the saucepan.
I added 4 tablespoons of butter to the pot and mashed them with my hand masher. I didn’t want them super mashed; having some pieces in there for texture would be a nice touch, I decided.
I added salt and pepper to taste, mashed them a little more to blend the seasoning and served them up hot. Stunning! All of the vegetable flavors mixed with potatoes and butter? So satisfying! I reheated a grilled sausage I had leftover from the previous day’s grilling and dinner was served.
I was dining alone but it was almost gourmet food for one! I must remember to add vegetables to mashed potatoes again. They’re a nice change!
Veggie Tray Mash
- 1 cup small carrots; sliced
- 1 cup broccoli; cut into small pieces
- 1 cup cauliflower; cut into small pieces
- 3 cups diced potatoes; scrubbed with skins on
- 1/2 teaspoon salt
- 4 tablespoons butter
- salt and pepper to taste
- Place carrots, broccoli and cauliflower in saucepan with enough water to barely cover them. Add 1/2 teaspoon salt and bring to boil.
- Cook on medium high for 10 minutes. Add potatoes and cook another 20 minutes or so until the potatoes are fork tender.
- Drain and add butter cut into slices. Hand mash until desired consistency.
- Taste test for seasoning, adding salt and pepper as desired. Serve hot.
- Great leftover, warmed in microwave with additional butter.