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Roasted shallots and fresh thyme give these potatoes an added depth of flavor. Preparation time is 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Ingredients
- 6 tablespoons minced shallots
- 2 teaspoons olive oil
- ½ cup low fat, low sodium chicken broth
- 2 teaspoons minced fresh thyme
- ground black pepper to taste
- salt to taste
- 3 small Yukon Gold potatoes
- ½ cup evaporated skim milk
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
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.
Step 3
Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry.
Step 4
Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 76 | |
| % Daily Value * | |
| Total Fat2g | 2% |
| Saturated Fat0g | 2% |
| Cholesterol1mg | 0% |
| Sodium61mg | 3% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber1g | 3% |
| Total Sugars3g | |
| Protein3g | |
| Vitamin C3mg | 15% |
| Calcium68mg | 5% |
| Iron0mg | 2% |
| Potassium122mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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