Mashed Potatoes with Parsley-Shallot Butter

Ingredients

• 1 teaspoon butter or stick margarine, softened
• 2 tablespoons diced shallots
• 3 tablespoons plus 2 teaspoons butter or stick margarine, softened
• 1 tablespoon minced fresh parsley
• 6 1/2 cups cubed peeled Yukon gold or baking potato (about 2 1/2 pounds)
• 2 garlic cloves, halved
• 1/2 cup 1% low-fat milk
• 3 tablespoons low-fat sour cream
• 3/4 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

1. Melt 1 teaspoon butter in a small skillet over medium heat. Add shallots, and cook 3 minutes. Remove from heat, and cool to room temperature. Combine shallot mixture, 3 tablespoons plus 2 teaspoons butter, and parsley. Stir until mixture is well-blended; cover and chill.
2. Place potatoes and garlic in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 25 minutes or until very tender; drain. Return potatoes to pan. Add milk and remaining ingredients, and beat at medium speed of a mixer until smooth. Serve mashed potatoes with butter mixture.