STUDIO CITY (CBS) — Thanksgiving is just around the corner! Need some help planning your menu? One of America’s top chefs visited KCAL 9 Studios Friday to show what makes a great holiday table.
Chef Lachlan Sands, dean of Le Cordon Bleu College of Culinary Arts Los Angeles, demonstrated a few exclusive Thanksgiving recipes that put a modern twist on the traditional dinner.
Sands showed Sandra Mitchell and Dave Gonzales his take on Thanksgiving dinner.
The following is his recipe for Carmelized Shallot Smashed Potatoes:
– 5 pounds red bliss potatoes
– ¼ cup kosher salt
– 10 ounces butter
– 12-14 shallots (cut into 1/8” rings)
– Salt and pepper, to taste
– 3 tablespoons parsley, finely chopped
1. In a large pot, cover the potatoes with at least 2 inches of cold water. Add ¼ cup of salt. Bring to a simmer and simmer until cooked. A small knife will slide in and out without resistance, and skins will split slightly. Drain and reserve.
2. While potatoes are cooking, melt 1 Tb butter in a sauce pot and sauté shallots over medium heat. When they begin to brown, reduce the heat to low, cover and cook until they are a rich brown color (30-40 minutes). Stir regularly, and keep in mind we are not frying them, so they should remain quite wet looking. If they dry out, add a tablespoon of water.
3. Add hot potatoes, shallots, and butter together and smash it all up with a fork. This is the fun bit. It should remain quite chunky.
4. Season to taste (it will take quite a bit of salt and pepper to bring out the flavor, so be brave and taste often).
5. Garnish with parsley and serve.