Buttermilk Mashed Potatoes with Caramelized Shallots

22Jun08

I have nothing interesting to say about this post, except that this is a straightforward side dish. As a variation, consider grating fresh garlic into the potatoes before mixing.

Buttermilk Mashed Potatoes with Caramelized Shallots

Recipe courtesy Gourmet, January 2001

12 oz Yukon Gold potatoes, peeled and quartered

2 medium shallots, thinly sliced

1/2 tablespoon unsalted butter

1/2 cup well-shaken low-fat buttermilk

Cover potatoes with salted cold water by 1 inch in a saucepan and simmer until tender, about 20 minutes. While potatoes are simmering, cook shallots in butter in a small nonstick skillet over moderately high heat, stirring frequently, until softened and deep golden, about 8 minutes.

Drain potatoes, return to pot, and coarsely mash with a potato masher. Stir shallots into potatoes with buttermilk and salt and pepper to taste.

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