- 6–8 Russet potatoes, peeled and quartered
- 1 1/2 cup sliced shallots (you could use more if you want that extra punch of shallot flavor)
- 3 cloves garlic, finely chopped
- 1/4 teaspoon salt, plus additional for water, and some for shallots
- 1 stick salted butter, quartered
- 1/4 cup milk
- Fresh ground pepper
- Extra virgin olive oil
- Peel shallots and cut in half. Slice them into thin strips.
- In a nonstick skillet, heat olive oil (about 4-5 turns around the pan while pouring) over medium-low heat. Add the garlic and shallots and season with salt and pepper. Cook them over low to medium-low heat, stirring occasionally. You want them to slightly sizzle but not too much. The process should take about 20-30 minutes. If they are getting brown too quickly, you have your heat too high.
- In the meantime, fill large pot with water and season with salt. Add potatoes and bring to a boil. Lower heat and partially cover with lid and cook until potatoes are just fork-tender.
- When potatoes are cooked, strain the water and return potatoes to the pot. Add all 4 quarters of the butter, milk, 1/4 teaspoon salt and fresh ground pepper. Mix with electric hand-mixer or hand potato masher. If using electric, do not over mix them. If you prefer them creamier you can add a little more milk. Add shallots and mix thoroughly. Taste to see if more salt is needed.
- Serve hot.
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