Tuesday, February 15, 2011

Shallot Mashed Potatoes


Here's a wonderfully simple recipe that incorporates two vegetables grown at Metzger Heritage Farm. There's nothing quite as good as mashed potatoes made with organically grown spuds. The true taste of potato shines through without the off-key notes sounded by sprout-inhibitor and herbicides and pesticides.
Shallot Mashed Potatoes
5 cups diced potatoes (no need to peel when organic!)
1 tsp. salt
1 cup shallots, peeled and finely chopped
2 Tb. butter
1/3 - 1/2 cup milk
1/3 cup Parmesan or cheddar cheese (optional)
Salt & Pepper to taste
In a cooking pot, cover potatoes with water, add salt. Cover pot and bring to a boil and simmer until potatoes are soft. Meanwhile, saute the shallots in butter until soft (about 15 minutes).
Drain the cooked potatoes and return them to the pot, together with the shallots. Mash together, adding just enough milk to make the potatoes fluffy. Add cheese (if using) and then salt and pepper to taste.
Serve and enjoy immediately.

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