Confetti Potatoes

Ingredients

• 4 Yukon potatoes, peeled and quartered
• 4 Red potatoes, quartered
• 4 cloves garlic, peeled
• 1 large carrot, julienned and blanched
• 1 large zucchini, julienned and blanched
• 1 stick unsalted butter
• 1 cup cream or sour cream
• salt and pepper, to taste

Method

• Cook potatoes and garlic in salted water until cooked through.
• Blanch carrot and zucchini separately in salted boiling water briefly. Drain and dry on paper towels.
• Drain potatoes. Add butter and cream to pan that you cooked the potatoes in. Heat.
• Place potatoes and garlic through ricer. Add juliened vegetables. Stir gently. Add salt and pepper to taste. Serve.

Notes

• Description:
• "A wonderful and delicious way to add vegetables to mashed
• potatoes....and delicious!!"
• SERVINGS: 8
• SOURCE: Char Zyskowski