1-1/4 pound small red potatoes, cut into cubes 2-1/2 cups gf chicken broth Salt to taste 1/4 teaspoon pepper 2 small zucchini, grated 2 tomatoes, peeled, seeded and chopped 1 Tablespoon fresh parsley, chopped 1 Tablespoon fresh tarragon, chopped
In a large, heavy saucepan over high heat, bring potatoes, broth, salt and pepper to a boil. Reduce heat to low, cover and simmer until potatoes are tender.
Remove from heat and remove about half of the potatoes to a small bowl, mashing until almost smooth. Return mashed potatoes to pan and add zucchini. Return heat to medium and cook until zucchini is just tender. Add tomatoes and cook for 5 minutes. Stir in herbs, season with salt and pepper and serve.