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Ingredients
- 1 teaspoon olive oil
- 3 shallots, chopped
- 3 garlic cloves, chopped
- 3 cups unsalted chicken stock (such as Swanson)
- 1 (24-ounce) container prepared traditional mashed potatoes (such as Simply Potatoes)
- 1/2 cup torn fresh basil leaves, divided
- 6 thyme sprigs
- 2 tablespoons coarsely chopped fresh chives, divided
- 1/4 cup half-and-half
- 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
- 1/4 teaspoon freshly ground black pepper
Details
Servings 6
Adapted from myrecipes.com
Preparation
Step 1
1. Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 5 minutes or until shallots begin to brown, stirring frequently. Add garlic; cook 1 minute or until fragrant. Stir in stock; cook 30 seconds. Transfer stock mixture to a blender; process until smooth.
2. Return stock mixture to pan; add potatoes, stirring with a whisk until combined. Stir in 1/4 cup basil, thyme, and 1 tablespoon chives; bring to a boil. Cook 1 minute. Remove from heat; discard thyme. Stir in half-and-half, cheese, and pepper. Sprinkle with remaining 1/4 cup basil and remaining 1 tablespoon chives.
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