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Chef Gives Modern Twist To Traditional Thanksgiving Dinner

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(credit: AP)

(credit: AP)

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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.

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