Buttermilk Mashed Potatoes With Caramelized Shallots
vegetables, gourmet magazine
12 ounces 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.
Each serving about 193 calories and 2 grams fat
Contributor: Gourmet, January 2001
Yield: 4 servings
Preparation Time: 00:35
Source: rec.food.cooking
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