Mashed Potatoes
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Dinner,  Side Dish,  Thanksgiving

Shallot-Rosemary Mashed Potatoes

Mashed potatoes are something my husband feels very strongly about, they need to be light and smooth but full of flavor. The trick we have found is steaming the potatoes instead of boiling. The ideal potato to me is Yukon Golds, they have a lot of natural flavor and the right structure to make that light and creamy mash. For a more rustic look, you could leave the skin on, but be careful as this can impact the smooth texture if that is what you are going for.

Also never put potatoes in a blender, this damages the structure and makes the mashed potatoes gummy. You really should use a hand masher, ricer, or mill; they are much gentler on the potato. It is also a great way.

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Shallot-Rosemary Mashed Potatoes

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Servings: 6 People

Ingredients

  • 1 lb Yukon Golds Pealed and Quartered
  • 6 Tbs Tbs Butter Separate 4 and 2
  • 8 oz Whole Milk
  • 2 Rosemary Stems Minced
  • 1 Shallot Minced
  • Salt & Pepper

Instructions

  • Rinse Potatoes with cold water to remove as much starch from the surface as possible. In a stock pot, heat 1-1.5 inches of water with a steamer basket or metal colander inside (do not let water touch the potatoes). Once boiling, add the potatoes, cook covered for 10 minutes.
  • While the potatoes are cooking, heat 2 Tbs of butter in a small skillet over medium heat. Cook the shallot with salt and pepper for about 5 minutes or until golden brown. Remove from heat and allow to crisp up in the pan.
  • Remove the potatoes from the stock pot (be careful when handling the colander) and rinse under cold water to rinse off the starch. Add a little more water to the pot if needed based on evaporation. Put the potatoes back in and steam another 10 minutes.
  • Remove the potatoes and run through a ricer or food mill. Fold in the melted butter then the warmed whole milk. Fold in the rosemary and crisped shallot. Salt and pepper to taste.

 

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