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Belgian   -   Mashed Potatoes With Carmelized Shallots   adapted from Everybody Eats Well In Belgium

  • 5 Large Idaho Potatoes -- peeled and cubed
  • 1 Cup Milk
  • 1 Tablespoon Salt
  • 6 Tablespoons Unsalted Butter
  • 3 Tablespoons Half And Half
  • Nutmeg -- to taste
  • Pepper -- to taste
  • 3 Medium Shallots -- thinly sliced
  • 2 Tablespoons Parsley -- finely chopped
Directions In saucepan, combine potatoes, milk, salt and enough cold water to cover. Bring to a boil, reduce heat to medium and cook until the potatoes are tender about 15 minutes. Drain. Mash potatoes with 4 tablespoons butter and cream. Season with salt, pepper, and nutmeg. Keep warm in 300 degree oven. Melt remaining 2 tablespoons butter in a skillet. Add shallots, and cook until lightly carmelized about 7 minutes. Top the potatoes with the shallots and parsley. Serve.
Serves 4
Time to Make 0:00

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