Peel enough potatoes to make 4 cups chopped. Place chopped potatoes in a bowl and cover with cold water to prevent oxidation (black spots) and set aside until needed.
Fill a medium saucepan three-quarters of the way full with cold water. Bring to a boil on high heat.
Meanwhile, wash and chop green beans, cabbage, and radish or turnip. After the water starts boiling, add a tablespoon of salt to the water and turn the heat down slightly.
Add the green beans, cabbage, and radish or turnip and blanch for 3-5 minutes. Remove the vegetables with a slotted spoon and set aside for the vegetable sauté.
Now add the potatoes into the same water. Cook the potatoes until they are soft and falling apart, about 25 minutes.
for the vegetable sauté
Wash and chop the eggplant, mushrooms, cherry tomatoes, and broccoli rabe.
When you’re ready, start a medium skillet on medium-high heat for the sauté. Add the butter, garlic, eggplant, and mushrooms. Sauté until barely lightly brown.
Add the blanched vegetables and a good pinch of salt.
Once you see the blanched vegetables start lightly browning, add the cherry tomatoes and broccoli rabe, along with another good pinch of salt.
When you see the cherry tomatoes start to break apart, turn off the heat. Garnish with fresh lemon juice and salt to taste.
finish the mashed potatoes and serve
Strain the potatoes using a sieve, then return the potatoes to the cooking pot. Add the yogurt, butter and salt. Mash by hand with a potato masher, or use an immersion blender. (Be careful with the blender, as too much blending will make the potatoes sticky.)
Enjoy the sautéed vegetables on top of the mashed potatoes.
Consider an optional garnish of cooked lentils, feta cheese, and/or nuts.
Video
Notes
Vegetable substitutions
Longer cooking vegetables: carrots, celery root, parsnips, rutabaga, or winter squash.Quick cooking vegetables: spinach, green onions, pea shoots, radish greens
Optional garnishes
Cooked brown or beluga lentils, feta cheese, and/or nuts.