Ingredients
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6 tablespoons minced shallots
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2 teaspoons olive oil
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½ cup low fat, low sodium chicken broth
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2 teaspoons minced fresh thyme
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ground black pepper to taste
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salt to taste
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3 small Yukon Gold potatoes
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½ cup evaporated skim milk
Directions
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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.
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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.
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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)
76 | Calories |
2g | Fat |
13g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 76 | |
% Daily Value * | |
Total Fat 2g | 2% |
Saturated Fat 0g | 2% |
Cholesterol 1mg | 0% |
Sodium 61mg | 3% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 1g | 3% |
Total Sugars 3g | |
Protein 3g | 6% |
Vitamin C 3mg | 3% |
Calcium 68mg | 5% |
Iron 0mg | 2% |
Potassium 122mg | 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.