Cheesy Mashed Potatoes With Tomatoes, Basil and Pine Nuts
This recipe transforms traditional mashed potatoes into a luxurious side. Yukon Gold or russet potatoes are boiled and mashed, then combined with cream cheese and chicken broth. The mixture is enriched with roasted cherry tomatoes and shallots, plus grated parmesan, toasted pine nuts, and fresh basil and parsley. It's a flavourful, cheesy potato dish perfect for a special occasion.
Ingredients
- 2 lbs potatoes, peeled and rough chopped (I like yukon gold or russett)
- 20 cherry tomatoes (sliced in half and roasted)
- 1 large shallot, rough chopped (roasted)
- 1 cup chicken broth
- 3/4 cup cream cheese
- 1 1/2 cups parmesan cheese, grated
- 4 tablespoons pine nuts (toasted)
- 3 tablespoons fresh basil, chopped fine
- 1 teaspoon fresh parsley, chopped fine
- 1 teaspoon olive oil
- salt
- pepper
Method
- Bring a large pan of salted water to a boil.
- Peel the potatoes and chop them into eighths.
- Place the chopped potatoes into the boiling water and cook for 15-20 minutes until they become soft.
- As the potatoes cook, prepare the tomatoes and shallot. Toss halved cherry tomatoes and chopped shallot with a little olive oil, salt, and pepper. Spread them on a lined baking sheet and roast at 425 degrees for 10-15 minutes until softened. Add the pine nuts for the final 2 minutes of roasting. Once done, remove from the oven, cool slightly, and give the shallot an extra chop.
- Drain the cooked potatoes and return them to the hot pot for about a minute to dry out. Mash them to your preferred consistency.
- Stir the cream cheese and chicken broth into the mashed potatoes until well combined. Then, fold in the roasted tomatoes with their juices, the shallot, grated parmesan, toasted pine nuts, chopped basil, parsley, salt, and pepper. Mix everything together thoroughly.
Nutrition (per serving)
Sodium607900 mg
Recipe details
CategoryPotato
AuthorSarasotaCook
