Daphne loves mashed potatoes, but they aren't exactly healthy. This version give her the decadent taste of a traditional mash without all the calories. One bite and you'll be hooked too.
Price per serving: $1.21
Calories per serving: 320
things you'll need.
2 pound Peruvian Purple Potatoes
1/2 cup Whole Milk
4 tablespoon Butter (cut into tablespoon-sized pieces)
4 tablespoon Rosemary (chopped)
2 tablespoon Extra Virgin Olive Oil
1 Onion (cut into even 1/2-inch thick rings)
1 tablespoon Garlic (minced)
Chopped Chives (to garnish)
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 2 pound Peruvian Purple Potatoes Kosher Salt
instructions Place potatoes into a large pot and fill with enough cold water to cover. Season with pinch of kosher salt and bring to a boil. Reduce heat to a simmer and cook for 25 minutes, until potatoes are very tender. Drain and return to pot.
ingredients 4 tablespoon Butter (cut into tablespoon-sized pieces)
instructions Using a potato masher, mash the potatoes with the butter.
ingredients 1/2 cup Whole Milk 4 tablespoon Rosemary (chopped)
instructions In a small sauce pot steep rosemary and garlic in milk.
ingredients 2 tablespoon Extra Virgin Olive Oil 1 Onion (cut into even 1/2-inch thick rings)
instructions Heat the olive oil in a sauté pan over medium heat. Add the onion, and season with salt, then toss to coat in oil. Arrange the onion into an even layer in the pan, and cook stirring occasionally, but retaining an even layer. Cook until the onions caramelize, about 10-15 minutes.