INGREDIENTS
Potatoes
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
¼ to ½ cup half-and-half, at room temperature
2 small lemons, zested
2 ½ teaspoons chopped fresh chives
2 ½ teaspoons chopped fresh Italian parsley
2 ½ teaspoons chopped fresh thyme
½ teaspoon freshly ground black pepper
Shrimp
2 tablespoons unsalted butter, room temperature
12 ounces medium shrimp (about 30 per pound) peeled and deveined
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
DIRECTIONS
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 warm.
**We paired these potatoes with the Garlic Butter Roasted Mushrooms, added a protein and had a wonderful meal. These potatoes would be a great side for any dinner party. Original recipe found here. Enjoy!
{image credits Giada De Laurentiis}
