Shrimp Mashed Potatoes

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 2.5 teaspoons chives fresh chopped
• 2.5 teaspoons thyme leaves fresh chopped
• 2 cloves garlic peeled
• 0.3 cup half-and-half at room temperature
• 0.3 teaspoon kosher salt 
• 1 tablespoon kosher salt 
• 2 small lemon zest 
• 2.5 teaspoons parsley fresh italian chopped
• 12 ounces shrimp deveined peeled per pound), and
• 2 tablespoons butter unsalted at room temperature
• 6 tablespoons butter unsalted at room temperature
• 2 pounds yukon gold potatoes diced peeled

Equipment

• bowl
• frying pan
• sauce pan
• slotted spoon
• colander

Directions

1. Watch how to make this recipe.
2. Place the potatoes, 2 tablespoons of the butter, garlic and 1 tablespoon salt in a large saucepan.
3. 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.
4. Remove the garlic cloves.
5. Drain the potatoes in a colander.
6. Place the potatoes back into the saucepan.
7. 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.
8. For the shrimp: In a medium nonstick skillet, heat the butter over medium-high heat.
9. 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.
10. Transfer to a bowl and serve.