Recipe courtesy of Christian Eggerling, City of Hope's director of culinary operations.
Yields: 8 Servings.
1 tbsp canola oil
4 fresh shallots, peeled, sliced
3 oz unsalted butter
5 oz 2% milk
4 large russet potatoes washed, peeled, cut into medium cubes
2 tsp salt
- In a hot sauté pan, heat oil to smoking hot and brown shallots. Add butter and milk. Bring to a simmer, blend with an immersion blender and reserve.
- In a separate pot, add cut potatoes. Cover with cold water and bring to a boil, then reduce to a simmer and cook about 20 minutes until potatoes are soft, then rice the potatoes in a food mill.
- Add milk, shallot and butter mixture to the potatoes. Season with salt, then serve.