Ingredients
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3 medium russet Potatoes
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3 cloves Garlic
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1 medium Shallot
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Water
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2 teaspoons Salt
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4 sprigs fresh Thyme
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1 tablespoon finely chopped fresh Thyme
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2 tablespoons fresh Lemon Juice
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½ cup (115 g) full-fat Sour Cream
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3 tablespoons extra virgin Olive Oil
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½ cup (120 ml) Half-and-Half
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½ teaspoon ground Black Pepper
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½ teaspoon ground smoked Chipotle Chile
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8 ounces (230 g) cooked lump Crab Meat
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1 tablespoon Unsalted Butter
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Extra virgin Olive Oil
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Fresh Thyme
Directions
Steps
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1
Done
|
Preheat oven to 350° F (175° C). Place the potatoes, garlic, and shallot in a medium saucepan. Cover with water. Add salt and thyme sprigs, bring to a boil over high, reduce to a simmer over medium low, and cook, uncovered, until the potatoes are tender, 15–20 minutes. |
|
2
Done
|
Drain well and discard thyme. Return the rest to the same cooking pot. |
|
3
Done
|
Add fresh thyme leaves, lemon juice, sour cream, olive oil, half-and-half, pepper, and chipotle. Mash with manual masher until smooth and incorporated. Carefully fold in the crab meat with a spatula, being gentle to not break up the crab. |
|
4
Done
|
Butter a 1-½-quart (1.5-l) casserole dish with the butter and spoon the mixture into the casserole dish. Bake at 350° F (175° C) for 50 minutes to 1 hour, until fluffy and lightly golden on top. Serve warm, garnished with olive oil and thyme springs, as a side dish or crostini spread. |
