Mashed Potatoes with Parsley-Shallot Butter

Mashed Potatoes with Parsley-Shallot Butter Recipe
Randy Mayor
If you prefer smashed potatoes, leave the skins on and mash the potatoes by hand versus using a mixer.

Yield:

8 servings (serving size: 3/4 cup potatoes and 1 1/2 teaspoons parsley-shallot butter)

Recipe from

Cooking Light

Nutritional Information

Calories 207
Caloriesfromfat 30 %
Fat 6.8 g
Satfat 4.2 g
Monofat 1.9 g
Polyfat 0.3 g
Protein 3.9 g
Carbohydrate 32.6 g
Fiber 2.2 g
Cholesterol 19 mg
Iron 0.6 mg
Sodium 300 mg
Calcium 46 mg

Ingredients

1 teaspoon butter or stick margarine, softened
2 tablespoons diced shallots
3 tablespoons plus 2 teaspoons butter or stick margarine, softened
1 tablespoon minced fresh parsley
6 1/2 cups cubed peeled Yukon gold or baking potato (about 2 1/2 pounds)
2 garlic cloves, halved
1/2 cup 1% low-fat milk
3 tablespoons low-fat sour cream
3/4 teaspoon salt
1/8 teaspoon black pepper

Preparation

Melt 1 teaspoon butter in a small skillet over medium heat. Add shallots, and cook 3 minutes. Remove from heat, and cool to room temperature. Combine shallot mixture, 3 tablespoons plus 2 teaspoons butter, and parsley. Stir until mixture is well-blended; cover and chill.

Place potatoes and garlic in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 25 minutes or until very tender; drain. Return potatoes to pan. Add milk and remaining ingredients, and beat at medium speed of a mixer until smooth. Serve mashed potatoes with butter mixture.

Note:

January 2000
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