Caramelized-Shallot and Sage Mashed Potatoes
From Bon Appétit magazine

2 lbs. Yukon Gold or russet potatoes (unpeeled)
1/2 cup whole milk
1/4 cup (1/2 stick) butter
2 tbsp. olive oil
2 cups thinly sliced shallots
1 teaspoon chopped fresh sage
1 tablespoon white balsamic vinegar
2 teaspoons sugar
Salt

1. Place potatoes in large saucepan; cover with cold water. Bring to boil, reduce heat to medium, and simmer until tender, about 20 minutes.
2. Meanwhile, heat oil in heavy medium skillet over high heat. Add shallots; sauté until tender, about 2 minutes. Reduce heat to medium low; stir until shallots are golden, about 5 minutes longer.
3. Add fresh sage, white balsamic vinegar, and sugar; stir until caramelized, about 2 minutes. Set aside.
4. Drain potatoes well; cool slightly. Peel and mash potatoes; place in large saucepan. Over medium heat, dry out potatoes for 2 minutes, stirring occasionally.
5. Meanwhile, heat milk in small saucepan until warm. Stir butter into potatoes. Add warm milk and stir until completely absorbed. Stir shallot-sage mixture into potatoes. Season with salt.

Serves 6.