Yukon Gold Mashed Potatoes With Roasted Shallots

Recipe Ingredients

3 teaspoons	15ml	Shallots (large)
2 teaspoons	10ml	Olive oil
1/2 cup	118ml	Low-fat low sodium chicken broth
2 teaspoons	10ml	Minced thyme
		Salt - to taste (optional)
		Freshly-ground black pepper - to taste
3		Yukon gold or russet potatoes - unpeeled, and (medium)
		Cut into chunks
1/2 cup	118ml	Evaporated skim milk

Recipe Instructions

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 20 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.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1 Starch.

Nutrition Facts: Calories 96; Calories from Fat 16; Total Fat 2g; Saturated Fat 0g; Cholesterol 1mg; Sodium 39mg; Carbohydrates 17g; Dietary Fiber 2g; Sugars 4g; Protein 4g.

Source:
The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org

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