Vegetable Stew with Mashed Potatoes

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Mince the garlic, and cut the onion, green bell pepper, eggplant, zucchini, and button mushrooms into 1cm dice.
2. Blanch the tomato in boiling water, peel and seed it, and cut it to the same size as the vegetables.
3. Peel the potato, cut into large pieces, and boil; when fully cooked, remove the moisture in the oven, mash, and add milk, cream, salt, and pepper.
4. Heat oil in a pan and stir-fry the onion until translucent, add the garlic and tomato paste and stir-fry, then add the green bell pepper, eggplant, zucchini, button mushrooms, and tomato and stir-fry.
5. When the vegetables are soft, add the chicken stock and boil once more, then season with salt and pepper.
6. Spread the mashed potatoes on a plate and top with the vegetable stew.