| Level: | Easy |
| Total: | 1 hr |
| Prep: | 35 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds medium-size Yukon gold potatoes, peeled and diced
- 6 tablespoons unsalted butter, at room temperature
- 2 cloves garlic, peeled
- 1 tablespoon plus 1 teaspoon kosher salt
- 1/4 to 1/2 cup half-and-half, at room temperature
- 2 small lemons, zested
- 2 1/2 teaspoons chopped fresh chives
- 2 1/2 teaspoons chopped fresh Italian parsley
- 2 1/2 teaspoons chopped fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, at room temperature
- 12 ounces medium shrimp (about 30 per pound), peeled and deveined
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- For the 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.
- For the 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 491 |
| Total Fat | 26 g |
| Saturated Fat | 16 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 23 g |
| Cholesterol | 206 mg |
| Sodium | 903 mg |
Reviews
I switched our oregano for the parsley because that is what was growing in my yard this time of year, but YUM!!! The lemon zest gave it such a refreshing taste! This was a unique flavor utilizing easy techniques. Will make again.
Delicious!! Never going back to regular mashed potatoes after this.
I made this the meal with garlic toast. It was awesome. The herbs and lemon zest made it taste so fresh. Thanks Giada!
Yummy! I paired this with Bobby’s Steamed Dungeness Crab in soy, sesame, lime. This meal was delish!
Giada YOUR AWESOME. These have to be the BEST mashed potatoes we have EVER had. Thanks for ALL the hard work YOU do for us fans. YOUR THE BEST Giada
WOW!! Did not think there was something better than Giada’s Parmesan Mashed Potaoes but this topped it!
So Good!!! All I have to say, thanks Giada!!
Decadent to say the least. I made this exactly according to the recipe for my husband and close friend’s 40th birthday party and we almost couldn’t eat the CAKE. I will say, with the Half and Half and all the butter, I won’t be making these again until another very special event. DELICIOUS!
SO DELICIOUS! So glad I came across this recipe on TV the other day! Paired it with marinated flank steak and old bay corn. My whole family enjoyed it. Plus it was nice and simple. Definitely my favorite potato recipe, ever!!!!
Since one of my college-aged sons is a picky eater, I made the shrimp and mashed potatoes (as directed, but without the herbs and lemon. I also made the rib eye steak and the butter lettuce salad with avocados, pears, hazelnuts and dried cranberries, and gorgonzola and pear dressing .. all from the same June 2012 episode. It was a hit!!! My sons and I loved each and every dish!! They tweeted pictures of their plates and there were no left-overs. Thanks FN!!