Friday, January 6, 2012

Eat Your Veggies: Caramelized Shallot & Sage Mashed Potatoes


Batch of "perfect mashed potatoes" (recipe at bottom)

2 Tbsp olive oil
2 cups thinly sliced shallots
1 tsp chopped fresh sage
1 Tbsp white balsamic vinegar
2 tsp sugar

    Prepare perfect mashed potatoes. Meanwhile, heat oil in heavy medium skillet over high heat. Add shallots; saute until tender, about 2 minutes. Reduce heat to medium-low; stir until shallots are golden, about 5 minutes longer. Add fresh sage, white balsamic vinegar, and sugar; stir until caramelized, about 2 minutes. Stir shallot-sage mixture into potatoes. Season with salt.

    Perfect Mashed Potatoes


    2 pounds Yukon Gold or russet potatoes (unpeeled)
    1/2 cup whole milk
    1/4 cup butter (1/2 stick)

    Place potatoes in large saucepan; cover with cold water. Bring to boil, reduce heat to medium, and simmer until tender, about 20 minutes. Drain well; cool slightly. Peel and mash potatoes; place in large saucepan. Over medium heat, dry out potatoes for 2 minutes, stirring  occasionally.

    Meanwhile, heat milk in small saucepan until warm. Stir butter into potatoes. Add wamr milk and stir until completely absorbed. Season with salt.

    1 comment:

    Ms Sparrow said...

    Sprucing up my favorite comfort food--good idea!