Recipe: Mashed Potatoes with Parsley-Shallot Butter

Mashed Potatoes with Parsley-Shallot Butter
alt.cooking-chien/Calvin Y. Konno (2000)
Serves 8

Serve these creamy whipped potatoes with either the meatloaf or roast chicken. If you prefer smashed potatoes, leave the skins on and mash the potatoes by hand instead of using a mixer.

1 tsp. butter or stick margarine, softened
2 tbsp. diced shallots
3 tbsp. plus 2 tsp. butter or stick margarine, softened
1 tbsp. minced fresh parsley
6 1/2 cups (about 2 1/2 lb.) cubed peeled Yukon gold or baking potato
2 garlic cloves, halved
1/2 cup 1 percent low-fat milk
3 tbsp. low-fat sour cream
3/4 tsp. salt
1/8 tsp. black pepper

Melt 1 teaspoon butter in a small skillet over medium heat. Add shallots, and cook 3 minutes. Remove from heat, and cool to room temperature. Combine shallot mixture, 3 tablespoons plus 2 teaspoons butter and parsley. Stir until mixture is blended well; cover and chill.

Place potatoes and garlic in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 25 minutes or until very tender; drain. Return potatoes to pan. Add milk, sour cream and salt and pepper and beat with a mixer at medium speed until smooth. Serve mashed potatoes with butter mixture.