Yukon Gold Mashed Potatoes With Roasted Shallots
- 3 large shallots
- 2 teaspoons olive oil
- 1/2 cup low-fat low sodium chicken broth
- 2 teaspoons minced thyme
- Salt to taste (optional)
- Freshly-ground black pepper to taste
- 3 medium Yukon gold or russet potatoes unpeeled, and cut into chunks
- 1/2 cup evaporated skim milk
Preheat the oven to 400 degrees. Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven.
Cook the potatoes in a large pot of boiling water until they are soft (about 20 minutes). Drain the water from the pot. Place the potatoes back in the pot over low heat to dry them a bit.
Heat the milk over medium-low heat. Add it to the potatoes and whip. Add the roasted shallots and whip again until the potatoes are the desired consistency.
This recipe yields 6 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 1 Starch.
Nutrition Facts: Calories 96; Calories from Fat 16; Total Fat 2g; Saturated Fat 0g; Cholesterol 1mg; Sodium 39mg; Carbohydrates 17g; Dietary Fiber 2g; Sugars 4g; Protein 4g.