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.

Comments (8)
  1. sherry Grynchal says:

    I’M trying to find the recipe for smashed potatoes I dont see on your website

    Thank You

  2. cheryl hundley says:

    I canot find the recipe for the potatoes what a messed up website.glad I am not the only one……….

  3. Carl says:

    I also am trying to find the recipe for smashed potatoes. Where?

    1. barbara says:

      Everyone is trying to find the recipe for smashed potatoes. Looks good Le Cordon Bleu, but I did not catch it on TV while you were doing it. I want to try this amazing looking red potatoe dish. Can you tell me how to do it

    1. Carl says:

      OK don’t tell me what moderation means. I’ll just keep llooking for the recipe.

  4. vince gargas says:

    Why do yo say click on As seen on TV to print out receipe but it is not here.? Can’t you peple check it out before annoncing on TV?

  5. kathleen says:

    leaving a comment is hard
    i actually saw the guy make it with the news girl but he had roasted the shallots a garlic in foil not cut and sautededed
    moderation means not too much but not too little

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