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Ingredients :
6 tablespoons minced shallots
2 teaspoons olive oil
½ cup low fat, low sodium chicken broth
2 teaspoons minced fresh thyme
ground black pepper to taste
salt to taste
3 small Yukon Gold potatoes
½ cup evaporated skim milk
Methods :
Step 1
Preheat oven to 400 degrees F (200 degrees C).
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Step 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.
Step 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.
Step 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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