Shrimp Mashed Potatoes

ingredients

4 servings
 
Potatoes
2 pounds medium-size Yukon gold potatoes, peeled and dicedYukon gold potato2
6 tablespoons unsalted butter, at room temperatureunsalted butter6
2 cloves garlic, peeledgarlic clove2
1 tablespoon plus 1 teaspoon kosher saltkosher salt1
¼ to ½ cup half-and-half, at room temperaturehalf-and-half½
2 small lemons, zestedlemon(s)2
2 ½ teaspoons chopped fresh chiveschives2 ½
2 ½ teaspoons chopped fresh Italian parsleyfresh italian parsley2 ½
2 ½ teaspoons chopped fresh thymefresh thyme2 ½
½ teaspoon freshly ground black pepperfreshly ground black pepper½
Shrimp
2 tablespoons unsalted butter, at room temperatureunsalted butter2
12 ounces medium shrimp (about 30 per pound), peeled and deveinedshrimp, medium12
¼ teaspoon kosher saltkosher salt¼
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼

instructions

 
Potatoes
Place the potatoes, 2 tablespoons of the butter, garlic and 1 tablespoon salt in a large saucepan. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Simmer until tender, 15 to 20 minutes. Remove the garlic cloves. Drain the potatoes in a colander. Place the potatoes back into the saucepan. Add the remaining 4 tablespoons butter and the half-and-half. Using a hand masher, mash the potatoes until smooth. Stir in the zest, chives, parsley, thyme, the remaining1 teaspoon salt and 1/2 teaspoon pepper. Keep warm over low heat.
Shrimp
In a medium nonstick skillet, heat the butter over medium-high heat. Add the shrimp and sprinkle with the salt and pepper. Cook until the shrimp are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside. When cool enough to handle, chop the shrimp into 1/2-inch pieces. Stir the shrimp and any pan juices into the potatoes.

Transfer to a bowl and serve.
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