4 tbsp Butter, divided
2 tsp Olive oil
1 cup Shallots, thinly sliced
6 large White or Yukon gold potatoes, peeled and quartered
1/2 cup Warm milk, (to 3/4 cup)
1 tsp Salt, or to taste
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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@sprintmail.com
Recipe by: Seattle Times 2/26/97
Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@sprintmail.com> on Feb 26, 1997.
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