Four ingredients yield amazing flavor in this clever side. The secret? Caramelizing the shallots, which adds an appealing sweetness to the mashed potatoes.
Yukon Gold potatoes are used in place of the more traditional russets because they mash up nutty, creamy, and almost buttery. In a pinch, though, you can certainly use russets.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
