Mashed Potatoes with Zucchini Ragout

Mashed potatoes laced with spinach and infused with olive oil are topped with a savory tomato-based vegetable ragout. Black olive paste lends a salty, meaty quality to the ragout.


6 servings (serving size: about 1 cup potatoes, 1 cup ragout, and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 307
Caloriesfromfat 28 %
Fat 9.6 g
Satfat 2.4 g
Monofat 5.2 g
Polyfat 0.7 g
Protein 12.1 g
Carbohydrate 45.1 g
Fiber 8.1 g
Cholesterol 7 mg
Iron 3.7 mg
Sodium 703 mg
Calcium 189 mg


2 pounds cubed Yukon gold potato
2 tablespoons extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup 2% reduced-fat milk
4 cups torn spinach
1/2 cup minced green onions
2 teaspoons extravirgin olive oil
1 1/2 cups thinly sliced onion
1 teaspoon dried oregano
2 garlic cloves, minced
1 pound cremini mushrooms, quartered
3 cups (1/2-inch) cubed zucchini
2 cups water
1/4 cup chopped fresh basil
2 teaspoons black olive paste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese


To prepare potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain.

Return potatoes to pan; add 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash mixture with a potato masher to desired consistency. Cover and keep warm.

Heat milk over medium heat in a large nonstick skillet to 180° or until tiny bubbles form around edge (do not boil). Stir in spinach; cook 1 minute or until spinach wilts. Add milk mixture and green onions to potato mixture, stirring until well combined.

To prepare ragout, wipe skillet with paper towels. Heat 2 teaspoons oil in skillet over medium heat. Add sliced onion, oregano, and garlic; cook 5 minutes or until lightly browned, stirring frequently. Add mushrooms; cook 7 minutes or until mushrooms are tender, stirring frequently. Add zucchini; cook 2 minutes, stirring frequently.

Stir in water and next 5 ingredients (water through tomatoes); simmer, uncovered, 15 minutes, stirring occasionally. Serve ragout over potatoes, and sprinkle with cheese.

Steve Petusevsky,

Cooking Light

January 2003
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