Mashed Potatoes with Parsley-Shallot Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you prefer smashed potatoes, leave the skins on and mash the potatoes by hand versus using a mixer. Ingredients:
1 teaspoon butter or stick margarine, softened |
2 tablespoons diced shallots |
3 tablespoons plus 2 teaspoons butter or stick margarine, softened |
1 tablespoon minced fresh parsley |
6 1/2 cups cubed peeled yukon gold or baking potato (about 2 1/2 pounds) |
2 garlic cloves, halved |
1/2 cup 1% low-fat milk |
3 tablespoons low-fat sour cream |
3/4 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Melt 1 teaspoon butter in a small skillet over medium heat. Add shallots, and cook 3 minutes. Remove from heat, and cool to room temperature. Combine shallot mixture, 3 tablespoons plus 2 teaspoons butter, and parsley. Stir until mixture is well-blended; cover and chill.
2. Place potatoes and garlic in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 25 minutes or until very tender; drain. Return potatoes to pan. Add milk and remaining ingredients, and beat at medium speed of a mixer until smooth. Serve mashed potatoes with butter mixture.
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