Ingredients
- 1 teaspoon olive oil
- 3 shallots, chopped
- 3 garlic cloves, chopped
- 3 cups chicken stock (salt-free)
- 1 container (24 ounce) mashed potatoes (prepared)
- 1/2 cup fresh basil leaves (torn, divided)
- 6 thyme sprigs
- 2 tablespoons fresh chives (coarsely chopped, divided)
- 1/4 cup half and half
- 2 ounces grated Parmigiano-Reggiano cheese (about 1/2 cup)
- 1/4 teaspoon black pepper, freshly ground
How to Make
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Step 1: Heat a medium saucepan over medium heat. Add oil to the pan; swirl to coat. Add shallots; cook 5 minutes or until the shallots begin to brown.
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Step 2: Add the garlic; cook 1 minute or until fragrant. Stir in stock; cook 3- seconds. Transfer stock mixture to a blender. Process until smooth.
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Step 3: Return the stock mixture to the pan; add potatoes, stirring with a whisk until combined. Stir in 1/4 cup basil, thyme, and 1 tablespoon chives; bring to a boil. Cook for 1 minute.
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Step 4: Remove from the heat. Discard the thyme. Stir in half-and-half, cheese, and pepper. Return to heat until heated thoroughly. sprinkle with the remaining 1/4 cup basil and remaining 1 tablespoon of chives.
We hope you enjoy this recipe!
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