Yukon Gold Mashed Potatoes with Roasted Shallots

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Yukon Gold Mashed Potatoes with Roasted Shallots (diabetic from ADA)

6 servings/Serving size: 1/2 cup

 

3 large shallots, peeled

2 tsp olive oil

1/2 cup broth

2 tsp minced thyme

Fresh ground pepper

Dash salt (optional)

3 medium Yukon gold potatoes (or russet potatoes), unpeeled, cut

into chunks

1/2 cup evaporated skim milk

 

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.

 

Exchanges Per Serving:

Starch Exchange -- 1; Calories -- 96; Calories from Fat -- 16; Total Fat -- 2g;

Saturated Fat -- 0g; Cholesterol -- 1mg

Sodium -- 39mg; Carbohydrate -- 17g; Dietary Fiber -- 2g; Sugars -- 4g; Protein

-- 4g

 

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