| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Potatoes, Seattle tim | 6 | Servings | |
INGREDIENTS
| 4 | T | Butter, divided |
| 2 | t | Olive oil |
| 1 | c | Shallots, thinly sliced |
| 6 | White or Yukon gold | |
| potatoes peeled and | ||
| quartered | ||
| 1/2 | c | Warm milk, to 3/4 cup |
| 1 | t | Salt, or to taste |
INSTRUCTIONS
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. 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. 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 [email protected] Recipe by: Seattle Times 2/26/97 Posted to MC-Recipe Digest V1 #485 by "Rooby" <[email protected]> on Feb 26, 1997.
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