Because a side dish could (and should) steal the show, don’t serve boring mashed potatoes this Thanksgiving. Wow your guests with this full of flavor version with caramelized shallots and fresh thyme. Mashed potatoes have been my favorite part of the meal for as long as I can remember, and while the plain version is just fine, these are fantabulous!
I wrote this recipe to easily adjust to the number of serving you need. This currently serves 4, but double or triple for a larger crowd.
Ingredients: 4 servings
2 pounds yukon gold potatoes – quartered and peeled if desired
1 tablespoon olive oil
2 shallots- peeled and thinly sliced
2 shallots- peeled and thinly sliced
3 Tablespoons earth balance
1/2 tsp salt, plus more to taste
1 tablespoon fresh thyme, stems removed
1 tablespoon fresh thyme, stems removed
pepper
3/4- 1 cup coconut milk
Method:
place potatoes in a large pan and fill with enough water to cover them. place over medium heat and boil 25-20 minutes or until tender. heat olive oil over medium high heat in a skillet. add shallots and reduce to low heat, stirring frequently until lightly brown and tender, approximately 15 minutes. when potatoes are tender drain well, add earth balance and 1/2 cup coconut milk and mix with a hand mixer or mash with potato masher. add additional coconut milk 2 tablespoons at a time until desired consistency is reached, season to taste. garnish with additional shallots and thyme as desired.
