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Here’s a side everyone will love. And its easy, one-pot, and cleans up quickly. It goes with damn near everything, and leftovers will fry nicely into patties for breakfast.<\/p>\n
You’ll Need:<\/strong> You’ll Do:<\/strong> 2) Boil for 10 to 12 minutes, or until the potatoes are tender when pierced with a sharp knife.<\/p>\n 3) Drain and return to the heat for about 1 minute to allow all the excess moisture to evaporate.<\/p>\n 4) While the potatoes are cooking, heat the olive oil and butter over medium heat. Add the shallots and saut\u00e9 until soft and translucent, 5 to 6 minutes.<\/p>\n 5) Season with a pinch of salt and a few grinds of pepper, then add the thyme and sage.<\/p>\n 6) Stir in the cream and continue cooking for 2 minutes longer, or until the cream is heated through.<\/p>\n 7) Add the cream mixture to the drained potatoes, stir to combine, then gently mash with a potato masher, adding a little more cream if needed.<\/p>\n 8) Season to taste with salt and pepper, transfer to a bowl and serve immediately.<\/p>\n Pass the gravy, please. Hat tip to My Gourmet Connection<\/a> for the link.<\/p>\n","protected":false},"excerpt":{"rendered":"
\n2-1\/2 lbs Yukon Gold potatoes, scrubbed and cut into 1\/2-inch cubes
\n1 tablespoon olive oil
\n4 tablespoons butter
\n2 tablespoons minced shallots
\n1 tablespoon fresh thyme leaves
\n1 tablespoon fresh sage, very finely chopped
\nSalt and freshly ground black pepper
\n1\/2 cup light cream or half-and-half (more if needed)<\/p>\n
\n1) Place the potatoes in a large saucepan and cover with cold water. Bring to a boil, add 2 teaspoons of salt and stir to dissolve.<\/p>\n