The Krazy Kyles

4 large Russet potatoes, peeled and diced
olive oil to taste
salt to taste
fresh chives, optional

2 T extra virgin olive oil
1 t cumin
5 cloves garlic, minced
1 1/2 cups cauliflower florets, cut to bite size
4 medium carrots, peeled and sliced into coins
2 zucchini squash, sliced into quarter moons
1 heaping cup shredded cabbage
1 can diced tomatoes with green chilies
1 cup red pepper (or jalapeno if you like it HOT)
1 cup vegetable broth
1 t sage
2 T diced green chilies
salt to taste
1 can butter beans (I used kidney)

Place the cut potatoes in a large pot and cover with salted cold water; bring to a boil and simmer for about 20 minutes. Heat olive oil and add cumin and garlic. Stir and then add chopped vegetables. Cook for about five minutes. Add canned tomatoes and chilies, other seasonings...Simmer and cook until juice begins to reduce. Add beans last.

Mash the potatoes and flavor.

Spoon vegetables into casserole dish. Top with mounds of potato. Leave a few peaks to get golden. Bake at 350 degrees for 35-40 minutes.