Caramelized Shallot Mashed Potatoes

Caramelized Shallot Mashed Potatoes


6 tablespoons Dierbergs butter (divided)
1½ cups diced shallot
4 small cloves garlic, minced
¾ cup Dierbergs whole milk
2 pounds Yukon Gold potatoes, peeled and quartered
Coarse salt and freshly ground black pepper
2 tablespoons minced chives


In medium heavy skillet, melt 2 tablespoons of the butter over medium heat. Add shallot; cook stirring often until shallot wilts and is golden brown, about 20 minutes.

Add garlic; cook stirring constantly 1 minute. Place shallot mixture in small bowl; set aside.

Add milk to same skillet, remove from heat, and set aside.

Meanwhile, place potatoes in large saucepan. Add enough cold water to pan to cover potatoes by 1½ inches; bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 15 to 20 minutes.

Drain potatoes and return to pan; stir over medium heat until dry, about 1 minute. Add remaining 4 tablespoons butter.

Bring reserved milk in skillet to a simmer, stirring to scrape any browned bits from bottom of pan. Add hot milk to potatoes and mash. Stir in half of the shallot mixture. Season with salt and pepper. Place in serving bowl. Sprinkle chives and remaining shallot mixture over top.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 220
Fat: 13 g
Sodium: 25 mg
Carbohydrates: 24 g
Protein: 4 g
Fiber: 3 g