Everyone has their own particular way of making mashed potatoes. Our version includes shallots, which give this dish a subtle onion flavor that complements the potatoes perfectly.
Potatoes are rich in antioxidants, such as flavonoids, carotenoids and phenolic acid, and these antioxidants may reduce the risk of chronic conditions like heart disease, diabetes and certain cancers. Potatoes also contain a special type of starch called resistant starch. This type of starch helps reduce insulin resistance, which in turn helps improve blood sugar levels. Resistant starch also helps improve digestive health.
Recipe courtesy of Christian Eggerling, City of Hope's director of culinary operations.
Yields: 8 Servings.
Ingredients
1 tbsp canola oil
4 fresh shallots, peeled, sliced
3 oz unsalted butter
5 oz 2% milk
4 large russet potatoes washed, peeled, cut into medium cubes
2 tsp salt
Directions
- In a hot sauté pan, heat oil to smoking hot and brown shallots. Add butter and milk. Bring to a simmer, blend with an immersion blender and reserve.
- In a separate pot, add cut potatoes. Cover with cold water and bring to a boil, then reduce to a simmer and cook about 20 minutes until potatoes are soft, then rice the potatoes in a food mill.
- Add milk, shallot and butter mixture to the potatoes. Season with salt, then serve.