Rating: 4.19 stars
31 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe Summary test

Servings:
6
Yield:
6 - 1/2 cup servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

  • 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.

  • 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

76 calories; protein 3g; carbohydrates 12.5g; fat 1.7g; cholesterol 0.9mg; sodium 60.8mg. Full Nutrition
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Reviews (32)

Most helpful positive review

Rating: 5 stars
12/23/2002
This mouth-watering dish was such a hit, I was forced at fork-point to make it three nights in a row. I had to promise to make it again the following week before I was permitted to skip a few nights. The potatoes were so rich, yet fluffy and light and they did an excellent disappearing act. Thanks for this one. It's a real winner! Read More
(16)

Most helpful critical review

Rating: 3 stars
01/31/2011
Mixed reviews on this one. I liked the flavor of these potatoes but nobody else in my family (kids or adults) seemed to care for them. Oh well you can't please everyone. Read More
(13)
31 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/23/2002
This mouth-watering dish was such a hit, I was forced at fork-point to make it three nights in a row. I had to promise to make it again the following week before I was permitted to skip a few nights. The potatoes were so rich, yet fluffy and light and they did an excellent disappearing act. Thanks for this one. It's a real winner! Read More
(16)
Rating: 3 stars
01/31/2011
Mixed reviews on this one. I liked the flavor of these potatoes but nobody else in my family (kids or adults) seemed to care for them. Oh well you can't please everyone. Read More
(13)
Rating: 3 stars
02/22/2011
For the extra time and effort involved I expected something distinctly different from ordinary mashed potatoes. Time is valuable and shallots are expensive - these potatoes while decent enough didn't warrant either. Bottom line - good but still fairly average. Read More
(12)
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Rating: 5 stars
11/30/2009
I needed a little lighter mashed potato recipe for Thanksgiving and was drawn to the ingredient list. It was truly do-ahead and super tasty. First I calculated the recipe for ten servings - as written the dish only used 3 small yukon gold potatoes. I used 5 medium. I roasted the shallots broth thyme and olive oil before the turkey went in and left it covered on the counter. When the turkey was half done I chopped and boiled the potatoes and finished the recipe (using 2% evaporated milk for a little richer dish). Then I held the finished potatoes in my crockpot set on low until dinner. This is an excellent side - no whipping cream cream cheese goat cheese etc. I could see this side with a grilled flank steak. Will make often. Read More
(7)
Rating: 5 stars
12/15/2002
This was one of the finest mashed potato receiptes we have ever used. The Yukon gold's taste terrific. We served this on a X-mas day sit down dinner for 8 and most of our guests ate the potato's dry because they tasted so good. Read More
(7)
Rating: 4 stars
01/12/2008
Really yummy! Instead of the evaporated skim milk I added half & half to enhance the creaminess. My two year old who won't touch regular mashed potatoes asked for these leftovers for days! It was a hit when I served them for Thanksgiving dinner! Read More
(5)
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Rating: 5 stars
12/09/2008
These were the best mashed potatoes ever! Read More
(4)
Rating: 4 stars
06/19/2005
This is definitely a keeper recipe. I made this tonight and served it with a cajun seasoned grilled steak. Yummy! I used about 1 1/2 pounds of small Yukon Gold potatoes. My husband thought the shallots were strong so next time I'll cut back on them by a couple of tablespoons. Though I probably exceeded the initial 6 tablespoons. I thought it was great. Read More
(4)
Rating: 5 stars
01/19/2007
Mixer is actually optional, if you'd like to make it easier! Just grated yukons on the second largest side of my old fashioned 4 sided grater, once dried. Tukons are so fluffy by the time you add the shallot mixture they seem mashed already & don't get "gummy" from the mixer. I cut up the skins that didn't grate & kept in for fiber(although I couldn't really see where the recipe has you take them off). I will try the shallots via saute until carmelized, as thinking you could cook potatoes the night before, leave in fridge in their jackets, grate them then nuke & add shallot mixture. (Have nuked cooked Yukons easily in past.) In this way it wouldn't take so long to get dinner on the table after a long day at work. I served with tilapia as DH needs potatoes with fish or chiken to call be satisfied. Does anyone know if fiber is as low as shown? Seems should be higher if skins left on? Truly a fabulous five & deserves more any time you can get potatoes in them without butter! Thank you ever so much! Read More
(2)