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.

Steve Petusevsky
Recipe by Cooking Light January 2003


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

307 calories; calories from fat 28%; fat 9.6g; saturated fat 2.4g; mono fat 5.2g; poly fat 0.7g; protein 12.1g; carbohydrates 45.1g; fiber 8.1g; cholesterol 7mg; iron 3.7mg; sodium 703mg; calcium 189mg.