Caramelized Shallot and Chive Smashed Potatoes

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Executive Chef
Jun 3, 2004
Caramelized Shallot and Chive Smashed Potatoes


2½ pounds russet potatoes, halved
2 tablespoons butter
2/3 cup thinly sliced shallots
¾ cup fat-free sour cream
¼ cup 1/3-less-fat cream cheese
¼ cup skim milk
1 bunch fresh chives, sliced (about 2½ tablespoons)
½ teaspoon salt, or to taste
Freshly ground pepper to taste


Place potatoes in a large pot with water to cover. Bring to a boil and cook for about 20 minutes or until potatoes are tender when pierced with a fork.

While potatoes cook, melt butter in a small skillet. Add the shallots and cook over medium-low heat, stirring frequently, for 10 minutes or until shallots are very soft and golden brown. Drain potatoes and let cool slightly, then place in a medium bowl and mash until smooth. Stir in the sour cream, cream cheese and milk; mash until smooth. Add the cooked shallots, chives, salt and pepper. Makes 8 servings.

Variation: Stir 1 cup shredded smoked Cheddar cheese into hot mashed potatoes.

PER SERVING: Cal 229 Fat 7 g (2 g sat) Fiber 4 g Chol 12 mg Sodium 208 mg Carb 43 g Protein 6 g

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