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Mashed Potatoes with Vegetable Stew

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Comforting creamy mashed potatoes served with a hearty vegetable stew packed with flavor and nourishment.

Ingredients

Scale
  • 4 large potatoes, peeled and diced
  • 3 tbsp butter
  • 1/2 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 bell pepper, chopped
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup vegetable broth
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 cup green beans, cut into pieces
  • 1 cup peas
  • Salt and pepper to taste

Instructions

  1. Place diced potatoes in a pot of salted water and boil for 15–20 minutes until tender. Drain well.
  2. Add butter, milk, salt, and pepper to the potatoes. Mash until smooth and creamy. Adjust seasoning as needed.
  3. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until softened.
  4. Stir in carrots, celery, and bell pepper. Cook for 5 minutes.
  5. Add diced tomatoes, vegetable broth, paprika, thyme, and rosemary. Stir well.
  6. Bring to a simmer and cook for 10 minutes.
  7. Add green beans and peas. Continue simmering until vegetables are tender, about 10 more minutes.
  8. Season with salt and pepper to taste.
  9. Serve the vegetable stew over the mashed potatoes.

Notes

  • For extra creamy potatoes, replace part of the milk with heavy cream.
  • You can add your favorite vegetables such as zucchini or mushrooms.
  • For a thicker stew, simmer uncovered for a few extra minutes.

Nutrition

Keywords: mashed potatoes, vegetable stew, comfort food, vegetarian dinner

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