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| 4 Esslöffel | butter divided |
| 2 Teelöffel | olive oil |
| 1 Tasse | Shallots thinly sliced |
| 6 gross | White or Yukon gold potatoes, peeled and quartered |
| 1/2 Tasse | Warm milk, (to 3/4 cup) |
| 1 Teelöffel | Salt |
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1. Melt 2 tablespoons butter with the olive oil in a nonstick skillet over medium-low heat. When hot, add the sliced shallots. Saute 15 minutes, until very soft and golden. Set aside.
2. Put the potatoes into a pan and cover with water. Bring to a boil, reduce the heat and simmer, covered, until tender, about 15 to 20 minutes.
3. Drain the potatoes. Put into a large bowl and add the remaining tablespoons butter, caramelized shallots, warm milk and salt. Using an electric mixer or potato masher, mash the potatoes. Serve hot.
formatted 2/26/97 by MsRooby@sprintmail. Com
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