net carbohydrates 18g.
Note: In order to keep the carbohydrate grams down, I cook these potatoes a little longer to increase the volume. I keep the skins on and flavor them very well so that the small portion is satisfying enough I don’t feel cheated.
This recipe comes out so smooth that I keep the skins on to prove to my friends that I did not use instant potatoes.
3/4 – pound red or Yukon gold potatoes (about 3 small -see picture)
1 – Tsp. salt to flavor the water
2 – cloves of garlic, peeled and sliced
2 – medium shallots, diced
Salt and pepper to taste
3 – Tbsp. butter + one Tbsp. butter for mashing
3 – Tbsp. Sour cream
½ – tsp. dry dill (optional)
2 – tsp. chopped fresh parsley
3 Tbsp. Parmesan cheese
HOW TO PREPARE THE RECIPE:
Place salt and garlic slices in 2 Quarts of cold water. Bring to a boil.
Leaving the skin on, slice the potato into ¾ inch slices. Carefully drop into boiling water. Boil for 9-10 minutes
While the potatoes are cooking, sauté the shallots in 3 Tbsp. of butter. Add the salt and pepper. Allow to cool slightly
Drain the water from the potatoes and GARLIC. Return the potatoes and garlic to the pot and cook for 30 seconds or so to dry up excess moisture.
Place potatoes and garlic in a bowl with 1 Tbsp. of butter. Mash. Add the sour cream and continue to mash until smooth. Add the onions, herbs and parmesan cheese. Stir to combine.