| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Potatoes, Seattle tim |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter, divided |
| 2 |
ts |
Olive oil |
| 1 |
c |
Shallots, thinly sliced |
| 6 |
lg |
White or Yukon gold potatoes, peeled and quartered |
| 1/2 |
c |
Warm milk, (to 3/4 cup) |
| 1 |
ts |
Salt, or to taste |
INSTRUCTIONS
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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