Confetti Potatoes


  • 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


  • 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.


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