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Kick your mashed potatoes up a notch with an updated version of this classic comfort food!
2 cups sliced shallots
3 tablespoons Gefen Extra-Virgin Olive Oil
3 tablespoons margarine
3/4 cup Manischewitz Chicken or beef broth
2 pounds large yukon gold potatoes, peeled & quartered
1 teaspoon fresh garlic, minced or 1 cube Gefen Frozen Garlic
1 tablespoon fresh basil, chopped
1 tablespoon fresh mint, chopped
white pepper, to taste
kosher salt, to taste
In a medium pan, cook potatoes in enough salted water to cover them until tender (about 15 minutes). Drain the potatoes and return them to pan.
Melt margarine and olive oil in heavy medium skillet over medium heat. Add sliced shallots and cook until tender and brown, stirring often, about 20 minutes.
Transfer shallots to small bowl. Add Manischewitz® beef broth and garlic to the skillet. Bring to a simmer, scraping up any of the caramelized bits stuck to bottom of pan.
Mash the potatoes, adding the hot beef broth, until they are the desired consistency.
Stir in the caramelized shallots, basil, mint, Kosher salt and pepper.
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