Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large shallots -- peeled
2 teaspoons olive oil
1/2 cup low-fat low-sodium chicken broth
2 teaspoons minced thyme
fresh ground pepper
1 dash salt -- optional
3 medium yukon gold potatoes -- (or russet
-- potatoes),
-- unpeeled, cut into
-- chunks
1/2 cup evaporated skim milk |
Preparation:
Preheat the oven to 400 degrees. 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.
Cook the potatoes in a large pot of boiling water until they are soft, about 30 to 35 minutes. Drain the water from the pot. Place the potatoes back in the pot over low heat to dry them a bit.
Heat the milk over medium-low heat. Add it to the potatoes and whip. Add the roasted shallots and whip again until the potatoes are the desired consistency. |
