Roasted Banana Mash

Don't let the ingredients fool you...this is hands down yummy! Even my very discerning food critic Chris requested it for special dinner guest over the weekend. I learned how to make this recipe when I took some cooking classes by Josh Alkire in San Diego. It was complimented by a yummy white fish dish that I'll add another time but it's great served with other things. I served it with stake and green beans this weekend.

2 lbs. red potatoes, cut into 1-2 inch pieces
4-6 garlic gloves
2-3 shallots peeled and quartered
1/4 c. olive oil
2 Tablespoons chopped fresh Thyme (2 tsp. dried)
salt and pepper
2-3 bananas peeled and chopped 1 inch long
1/2c. heavy cream (I use 1/3 cup skim milk on occasion)
1/2 c. butter (I use about 1/4 cup butter)
1 Tablespoon chopped Italian parsley (if desired)
1-2 Tablespoons chives chopped for garnish (if you really want to be fancy)


Pre-heat over to 450 degrees. Heat a heavy bottomed pan inside the over at least 15 minutes to get good and hot. (Make sure the pan is oven proof.)

In a bowl toss together the potatoes, garlic, shallots, thyme and olive oil, then season with salt and pepper. Place in the hot pan and roast in the oven for 30 to 45 minutes, tossing every 15 minutes. Toss the banana in a bit of oil and through on top of the potatoes. Cook until color forms on the bananas. Remove from oven and transfer to a bowl with the butter and parsley (if desired). Add cream. Mash by hand until all the butter and cream is incorporated, being sure to leave lumps. Season to taste, and garnish with chives.