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Yukon Gold Mashed Potatoes with Roasted Shallots
Yukon Gold Mashed Potatoes with Roasted Shallots
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Creamy whipped Yukon Gold potatoes mixed with roasted shallots in a diabetes-friendly recipe.
Ingredients:
  • ground black pepper to taste
  • 6 tablespoons minced shallots
  • 2 teaspoons olive oil
  • 0.5 cup low fat, low sodium chicken broth
  • 2 teaspoons minced fresh thyme
  • 3 small Yukon Gold potatoes
  • 0.5 cup evaporated skim milk
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • In a small casserole dish, combine shallots, oil, broth, thyme, pepper, and salt. Roast covered until shallots are soft and browned, about 45 minutes. Remove from the oven.
  • Boil the potatoes in a large pot of water until tender, around 20 minutes. Drain and return the potatoes to the pot over low heat to remove excess moisture.
  • Gently warm the milk over medium low heat. Mix it into the potatoes using a mixer. Incorporate the roasted shallots and continue beating until the potatoes are silky smooth.

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