Mashed Potatoes with Parsley-Shallot Butter

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* Exported from MasterCook *

 

Mashed Potatoes With Parsley-Shallot Butter

 

Recipe By : Cooking Light, Jan-Feb 2000

Serving Size : 8 Preparation Time :0:00

Categories : Potatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

 

1. 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.

 

2. 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. Yield: 8

servings (serving size: 3/4 cup potatoes and 1-1/2 teaspoons parsley-shallot

butter).

 

CALORIES 207 (30% from fat); FAT 6.8g (sat 4.2g, mono 1.9g, poly 0.3g); PROTEIN

3.9g; CARB 32.6g; FIBER 2.2g; CHOL 19mg; IRON 0.6mg; SODIUM 300mg; CALC 46mg

 

KES 02/02/00

 

 

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