Mashed Potatoes Green Garden Medley Burnt Butter Sauce 5fix

Elevate your side dish game with this Mashed Potatoes Green Garden Medley with Burnt Butter Sauce, a vibrant and flavor-packed recipe that transforms simple ingredients into a stunning dish. Featuring creamy mashed russet potatoes paired with a fresh medley of zucchini, carrots, and green beans sautéed to perfection, this recipe is brought to life with a luxurious burnt butter sauce that adds a rich, nutty depth. Ready in just 45 minutes and perfect for weeknight dinners or special occasions, the dish is finished with a sprinkle of fresh parsley for a burst of brightness. Whether served as a comforting centerpiece or alongside your favorite protein, this recipe offers a delightful blend of hearty textures and garden-fresh flavors, making it an irresistible addition to your table. Keywords: mashed potatoes, green garden medley, burnt butter sauce, easy side dish, quick dinner ideas.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 large Russet potatoes
• 6 tablespoons Unsalted butter
• 0.5 cup Heavy cream
• 2 cloves Garlic
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 1 medium Zucchini
• 2 medium Carrots
• 1 cup Green beans
• 2 tablespoons Olive oil
• 2 tablespoons Fresh parsley

Directions

Step 1

Peel and chop the potatoes into evenly sized chunks. Place them in a large pot of cold salted water.

Step 2

Bring the pot of potatoes to a boil over medium-high heat. Reduce the heat to medium and cook for about 15 minutes, or until the potatoes are fork-tender.

Step 3

While the potatoes are cooking, prepare the garden medley. Wash and dice the zucchini and carrots, and trim the ends of the green beans.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the zucchini, carrots, and green beans, cooking for 8-10 minutes until tender but still slightly crisp. Season with 1/2 teaspoon of salt and a pinch of black pepper. Set aside.

Step 5

Once the potatoes are cooked, drain them well and return them to the pot. Add the heavy cream, 4 tablespoons of butter, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mash until smooth and creamy. Cover to keep warm.

Step 6

In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Continue cooking until the butter turns golden brown and develops a nutty aroma, about 3-4 minutes. Be careful not to let it burn completely. Remove from heat immediately.

Step 7

To assemble, spoon mashed potatoes onto each plate. Top with the sautéed garden medley and drizzle the burnt butter sauce over the top.

Step 8

Garnish with fresh parsley and serve warm.

Nutrition Facts

Serving size	(1923.8g)

Amount per serving	% Daily Value*
Calories	2611.3

Total Fat 141.3g	0%
Saturated Fat 70.6g	0%
Polyunsaturated Fat 3.1g
Cholesterol 306mg	0%
Sodium 5897.6mg	0%
Total Carbohydrate 303.8g	0%
Dietary Fiber 30.7g	0%
Total Sugars 38.6g
Protein 41.9g	0%

Vitamin D 0IU	0%
Calcium 352.7mg	0%
Iron 17.3mg	0%
Potassium 7995.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.9%

Protein: 6.3%

Carbs: 45.8%