zucchini-potato-lemon-thyme-mash-102029.json

{
    "directions": [
        "Cut zucchini crosswise into 1-inch-thick slices. In a large saucepan cover potatoes with salted cold water by 2 inches and simmer, covered, until tender, about 35 minutes. Transfer potatoes to a colander and reserve cooking water. When potatoes are cool enough to handle, peel and put in a large bowl. Add lemon thyme, butter, and salt and pepper to taste and with a potato masher coarsely mash. Keep mash warm, covered.",
        "Bring cooking water to a boil and simmer zucchini until tender, about 8 minutes. Drain zucchini well in colander and coarsely mash into potatoes. Mash may be made 1 day ahead and cooled completely before being chilled, covered. Reheat mash before serving."
    ],
    "ingredients": [
        "1 3/4 pounds zucchini (about 3 medium)",
        "1 1/2 pounds boiling potatoes such as Yukon Gold",
        "2 teaspoons finely chopped fresh lemon thyme",
        "3 tablespoons unsalted butter"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Potato",
        "Side",
        "Vegetarian",
        "Zucchini",
        "Summer",
        "Thyme",
        "Gourmet",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Zucchini Potato Lemon-Thyme Mash",
    "url": "http://www.epicurious.com/recipes/food/views/zucchini-potato-lemon-thyme-mash-102029"
}