Rating: 4.5 stars
30 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 8
  • 5 star values: 19
Susan Russo
Recipe by Cooking Light November 2010

Gallery

Jonny Valiant; Styling: Deborah Williams

Recipe Summary

total:
39 mins
Yield:
4 servings (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 4 teaspoons oil in a medium skillet over low heat. Add shallots to pan, and cook for 5 minutes, stirring occasionally. Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally.

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  • Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain. Place potatoes in a large bowl; beat with a mixer at medium speed until smooth. Add rosemary, salt, and pepper; beat until blended. Spoon into a bowl; top with shallots, and drizzle with remaining 1 1/2 teaspoons oil.

Nutrition Facts

202 calories; fat 6.3g; saturated fat 0.9g; mono fat 4.5g; poly fat 0.9g; protein 2.9g; carbohydrates 34.9g; fiber 4.8g; cholesterol 0mg; iron 1.2mg; sodium 278mg; calcium 55mg.
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