Yukon Gold Mashed Potatoes with Roasted Shallots Recipe - Allrecipes.com
Yukon Gold Mashed Potatoes with Roasted Shallots Recipe

Yukon Gold Mashed Potatoes with Roasted Shallots

Recipe by  

"Roasted shallots and fresh thyme give these potatoes an added depth of flavor. Preparation time is 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."

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Ingredients Edit and Save

Original recipe makes 6 - 1/2 cup servings Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry.
  4. Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2002

This mouth-watering dish was such a hit, I was forced at fork-point to make it three nights in a row. I had to promise to make it again the following week before I was permitted to skip a few nights. The potatoes were so rich, yet fluffy and light and they did an excellent disappearing act. Thanks for this one. It's a real winner!

 
Most Helpful Critical Review
Jan 31, 2011

Mixed reviews on this one. I liked the flavor of these potatoes, but nobody else in my family (kids or adults) seemed to care for them. Oh well, you can't please everyone.

 

31 Ratings

Feb 22, 2011

For the extra time and effort involved I expected something distinctly different from ordinary mashed potatoes. Time is valuable and shallots are expensive - these potatoes, while decent enough, didn't warrant either. Bottom line - good, but still fairly average.

 
Nov 30, 2009

I needed a little lighter mashed potato recipe for Thanksgiving and was drawn to the ingredient list. It was truly do-ahead and super tasty. First I calculated the recipe for ten servings - as written the dish only used 3 small yukon gold potatoes. I used 5 medium. I roasted the shallots, broth, thyme and olive oil before the turkey went in and left it covered on the counter. When the turkey was half done, I chopped and boiled the potatoes, and finished the recipe (using 2% evaporated milk for a little richer dish). Then I held the finished potatoes in my crockpot set on low until dinner. This is an excellent side - no whipping cream, cream cheese, goat cheese, etc. I could see this side with a grilled flank steak. Will make often.

 
Dec 14, 2002

This was one of the finest mashed potato receiptes we have ever used. The Yukon gold's taste terrific. We served this on a X-mas day sit down dinner for 8 and most of our guests ate the potato's dry because they tasted so good.

 
Dec 09, 2008

These were the best mashed potatoes ever!

 
Jan 12, 2008

Really yummy! Instead of the evaporated skim milk, I added half & half to enhance the creaminess. My two year old, who won't touch regular mashed potatoes, asked for these leftovers for days! It was a hit when I served them for Thanksgiving dinner!

 
Jun 18, 2005

This is definitely a keeper recipe. I made this tonight and served it with a cajun seasoned grilled steak. Yummy! I used about 1 1/2 pounds of small Yukon Gold potatoes. My husband thought the shallots were strong, so next time I'll cut back on them by a couple of tablespoons. Though I probably exceeded the initial 6 tablespoons. I thought it was great.

 

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Nutrition

  • Calories
  • 76 kcal
  • 4%
  • Carbohydrates
  • 12.5 g
  • 4%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 1.7 g
  • 3%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 61 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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