Recipe - Mashed Potatoes With Caramelized Shallots

4 tablespoon Butter, divided
2 teaspoon Olive oil
1 cup Shallots, thinly cut or sliced up
6 lg White or Yukon gold
potatoes, peeled and
quartered
One half cup Warm milk, (to Three fourths cup)
1 teaspoon Salt, or to taste

1. Melt 2 tablespoons butter with the olive oil in a nonstick skillet over
mediumlow heat. When hot, add the cut or sliced up 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 MCRecipe Digest V1 #485 by "Rooby" MsRooby@sprintmail.com on
Feb 26, 1997.