Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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If you prefer smashed potatoes, leave the skins on and mash the potatoes by hand versus using a mixer.

Recipe by Cooking Light January 2000

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Credit: Randy Mayor

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

207 calories; calories from fat 30%; fat 6.8g; saturated fat 4.2g; mono fat 1.9g; poly fat 0.3g; protein 3.9g; carbohydrates 32.6g; fiber 2.2g; cholesterol 19mg; iron 0.6mg; sodium 300mg; calcium 46mg.
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