Idaho russet potatoes with heavy cream, while a popular classic, are not exactly a healthy option for a Thanksgiving side dish. Yukon gold potatoes have a lot more flavor than Idaho russets, and since their texture is much creamier naturally, they don’t require a lot of heavy cream to make a smooth mashed potato. You could make mashed potatoes with Yukon golds, some extra virgin olive oil and a little bit of sea salt, and it would be a sure crowd-pleaser. Try the following recipe, which adds a few more delicious bells and whistles to the dish. Kids and adults alike will approve.
Mashed Yukon Gold Potatoes with Shallots
- ½ lb Yukon gold potatoes, diced
- ½ cup shallots, thinly sliced
- ½ quart water
- 1 tsp sea salt
- freshly ground black pepper
- 2 tbsp extra virgin olive oil
- juice and zest of one lemon
- fresh Italian parsley, chopped
- 2 cloves garlic, minced
1. In a large pot, cook potatoes and shallots in ½ quart of simmering water until potatoes are tender, about 15 minutes. Drain, reserving ½ cup cooking liquid.
2. Add potatoes and shallots to a large bowl and mash with a potato masher or ricer. Add salt, pepper, extra virgin olive oil and lemon juice, then mix thoroughly.
3. Combine lemon zest, garlic and parsley. Garnish mashed potatoes with lemon zest mixture. Drizzle with a tiny bit of extra virgin olive oil and serve immediately.