Mashed potatoes with caramelized shallots
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter, divided |
| 2 | teaspoons | Olive oil |
| 1 | cup | Shallots, thinly sliced |
| 6 | larges | White or Yukon gold potatoes, peeled and quartered |
| ½ | cup | Warm milk, (to 3/4 cup) |
| 1 | teaspoon | Salt, or to taste |
Directions
1. Melt 2 tablespoons butter with the olive oil in a nonstick skillet over medium-low heat. When hot, add the sliced shallots. Saute 15 minutes, until very soft and golden. Set aside.
2. Put the potatoes into a pan and cover with water. Bring to a boil, reduce the heat and simmer, covered, until tender, about 15 to 20 minutes.
3. Drain the potatoes. Put into a large bowl and add the remaining tablespoons butter, caramelized shallots, warm milk and salt. Using an electric mixer or potato masher, mash the potatoes. Serve hot.
NOTES : Developed by CeCe Sullivan of The Seattle Times food staff. MC formatted 2/26/97 by MsRooby@...
Recipe by: Seattle Times 2/26/97 Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@...> on Feb 26, 1997.