Creamy Parsley Potatoes with Roasted Veggie Topping
Equipment
- 1 Large pot
- 1 colander
- 1 Baking sheet
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Knife
- 1 chopping board
- 1 potato masher
Ingredients
- 4 medium potatoes peeled and cubed
- 3 tablespoon butter
- 1/4 cup heavy cream
- 1/2 cup fresh parsley chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large red bell pepper diced
- 1 zucchini diced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 400°F (200°C).
- Bring a large pot of salted water to boil and add the cubed potatoes.
- Cook the potatoes for 15-20 minutes until tender.
- Drain the potatoes in a colander and return them to the pot.
- Add butter, heavy cream, parsley, salt, and black pepper to the potatoes.
- Mash the potatoes until smooth and creamy.
- In a mixing bowl, toss diced red bell pepper and zucchini with olive oil and Italian seasoning.
- Spread the veggies on a baking sheet and roast in the oven for 20 minutes until tender.
- Remove the roasted veggies from the oven and let them rest for 5 minutes.
- Serve the creamy parsley potatoes topped with roasted veggies.
Notes
For best results, ensure that the potatoes are thoroughly drained to prevent the mashed mixture from becoming watery. Adjust seasoning according to your taste, and consider adding a sprinkle of Parmesan cheese for an extra layer of flavor.
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