A small amount of sugar added to the shallots as they cook helps them caramelize, giving them a sweet taste as well as a golden color.
4 teaspoons olive oil
4 shallots, minced
2 teaspoons sugar
3/4 teaspoon salt
2 pounds baking potatoes, peeled and cut into large chunks
6 cloves garlic, peeled and smashed
1/4 teaspoon nutmeg
1/3 cup low-fat (1%) milk
- In a large nonstick skillet, heat 2 teaspoons of the oil over medium heat. Add the shallots, sprinkle with the sugar and 1/4 teaspoon of the salt, and cook, stirring frequently, until the shallots are glazed and crisp-tender, about 7 minutes. Sprinkle 1/4 teaspoon of the salt over the shallots and set them aside.
- Meanwhile, in a large pot, combine the potatoes, garlic, nutmeg, and enough cold water to cover. Bring to a boil and gently boil until the potatoes are tender, about 20 minutes. Drain well.
- Transfer the potatoes and garlic to a large bowl. Add the remaining 1/2 teaspoon salt, the remaining 2 teaspoons oil, and the milk and with a potato masher or hand-held mixer, mash until the mixture is thick, creamy, and smooth. Serve the mashed potatoes topped with the glazed shallots.
Makes 6 servings.
Per serving: 165 calories, 3.3g total fat (0.6g saturated), 1mg cholesterol, 2g dietary fiber, 31g carbohydrate, 3g protein, 307mg sodium.