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Randy Mayor Photo by: Randy Mayor

Mashed Potatoes with Parsley-Shallot Butter

If you prefer smashed potatoes, leave the skins on and mash the potatoes by hand versus using a mixer.

Cooking Light JANUARY 2000

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 30%
  • Fat: 6.8g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.9g
  • Carbohydrate: 32.6g
  • Fiber: 2.2g
  • Cholesterol: 19mg
  • Iron: 0.6mg
  • Sodium: 300mg
  • Calcium: 46mg

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Mashed Potatoes with Parsley-Shallot Butter recipe