| 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 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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