Prep 15 mins
Cook 15 mins
I got this recipe from this month's Bon Appetit Magazine (March 2008). This simple recipe only calls for 4 ingredients and has the unusual step of caramelizing the shallots for added sweetness and depth! Ingredient Tip: Yukon Gold potatoes are used in place of the more traditional russets because they mash up nutty, creamy, and almost buttery. If you want, you can certainly use russets.
- 6 tablespoons butter, divided
- 2 cups shallots, sliced
- 3⁄4 cup whole milk
- 2 lbs large yukon gold potatoes, peeled, quartered
- Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add sliced shallots and cook until tender and brown, stirring often, about 20 minutes. Transfer shallots to small bowl. Add milk to skillet. Set aside.
- Meanwhile, place quartered potatoes in large saucepan. Add enough cold water to pan to cover potatoes by 1 1/2 inches. Bring to boil, reduce heat to medium, and simmer until potatoes are tender, about 15 minutes. Drain.
- Return potatoes to pan and stir over medium heat until dry, about 1 minute. Add remaining 4 tablespoons butter. Bring milk in skillet to simmer, scraping up any browned bits. Add hot milk to potatoes. Mash potatoes. Stir in caramelized shallots and season to taste with salt and pepper.
This was a nice easy recipe to make, but a bit light on flavor. Will try it again with a few alterations such as boiling my potatoes in chicken stock and adding salt and pepper to the carmelizing onions. I served this with slow cooker pork chops and it was a nice side. Thanks for the recipe.