Creamy Mustard Mashed Zucchini and Potatoes

  • 1/2 cup onions, chopped
  • 1 Tbsp butter
  • 2 tsp Dijon mustard
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1 medium zucchini, cubed
  • 6 medium potatoes, cubed (can be skin on or peeled)
  1. In a medium skillet saute onion in butter.
  2. Add mustard, salt, pepper, milk and cheese. Stir until cheese is melted into the mixture.
  3. Place potatoes in the bottom of a slow cooker and put zucchini on top of the potatoes.
  4. Pour onion mixture over the potatoes and zucchini.
  5. Cover. Cook on low 6 hours.
  6. Use a food processor or immersion blender to blend potatoes.
  7. Serve warm.
Published: Monday, December 24th, 2012
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