Randy Mayor
Yield
8 servings (serving size: 3/4 cup potatoes and 1 1/2 teaspoons parsley-shallot butter)

If you prefer smashed potatoes, leave the skins on and mash the potatoes by hand versus using a mixer.

How to Make It

Step 1

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 well-blended; cover and chill.

Step 2

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 and remaining ingredients, and beat at medium speed of a mixer until smooth. Serve mashed potatoes with butter mixture.

Ratings & Reviews

JIMMIC's Review

JIMMIC
February 06, 2011
I enjoyed these potatoes very much, they went a long way to fulfilling my mashed potato cravings, my wife liked them too. We left out the garlic, as we actually ran out of it. We served these with the "Barbecued" Meat Loaf, great combo!