× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Mashed Potato Veggie Strata

This is the Winning Recipe of the May 2012 Better Homes and Garden’s Prize Tested Recipe, created by Linda Cobb of San Diego, CA. She says: “It’s a flavorful way to combine summer vegetables with mashed potatoes. I’ve served it as a vegetarian main dish as well as a hearty side with grilled meats.”

Share this

Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

Side DishMain Dish

Prep Time

25 Mins

Cook Time

55 Mins

Serving

Serves 10

Description

This is the Winning Recipe of the May 2012 Better Homes and Garden’s Prize Tested Recipe, created by Linda Cobb of San Diego, CA. She says: “It’s a flavorful way to combine summer vegetables with mashed potatoes. I’ve served it as a vegetarian main dish as well as a hearty side with grilled meats.”

Ingredients

  • 1 1/4 lbs. russet potatoes, peeled and cut up
  • 1/2 cup bottled roasted red sweet peppers
  • 1 8-oz. carton sour cream*
  • 1 tablespoon pre-prepared basil pesto*
  • 1/4 teaspoon salt
  • 2 medium zucchini, halved lenghtwise, sliced
  • 1 medium yellow summer squash, halved lengthwise and sliced
  • 1 medium sweet red pepper, chopped
  • 1 medium sweet yellow pepper, chopped
  • 1 medium sweet green pepper, chopped
  • 1 medium onion, chopped (1/2 cup)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 8 oz cheddar cheese, shredded*

Preparation

  1. Preheat oven to 350 degrees F.
  2. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray.
  3. Set aside. In a large saucepan, cook potatoes in enough lightly salted water to cover for 20-25 minutes, until tender. Drain potatoes.
  4. Return to saucepan, mash, then spread evenly in baking dish.
  5. In blender or small food processor, blend roasted sweet peppers until smooth.
  6. Transfer to medium bowl.
  7. Whisk in sour cream, pesto and 1/4 tsp. salt until smooth. Spread sweet pepper mixture on mashed potatoes.
  8.  In 12-inch skillet cook zucchini, summer squash, sweet peppers and onion in hot oil over medium-high until crisp-tender.
  9. Season with 1/2 tsp. salt. Spoon vegetables on roasted pepper layer. Sprinkle with cheese.
  10. Bake, uncovered, about 30 minutes or until heated thoroughly.
  11. Let stand 20 minutes before serving.

Here are a few of our best mashed potato recipes.

1 Review

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

r.d. fischer

have not tried yet but will (looks real good.)

×

r.d. fischer

have not tried yet but will (looks real good.)

Nutrition Facts Per Serving

Calories

234

Fat

14g

Sodium

386mg

Vitamin C

82mg

Fiber

2.3g

Protein

9g

Potassium

511mg

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up