Although outside is 1000 degrees,  I am still in the mood to cook an elaborate dinner for the two loves of my life.

Tonight dinner is a favorite of all of us.

If you never tried caramelized shallots today is your day to try them. Slicing them thin and sautéing them with butter as a result the sweet tasty juices are released.

The buttermilk will balance the shallots hence less salt seasoning will be needed.

A great chilled bottle of Chardonnay, some wonderful smooth music and here we are having a romantic candle light dinner with our son.

Romance with seven years old you may say? Got to start them young…
To all happy Sunday and wishing you a fantastic week to come

Buttermilk Mashed Potatoes with Caramelized Onions

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buttermilk mashed potatoes with caramelized shallots
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people


  • 1 pound potatoes, Yukon
  • ½ tablespoon unsalted butter
  • 2 medium shallots, thinly sliced
  • ½ cup buttermilk, well shaken


  • Peel and quarter potatoes. Combine with cold well salted water to cover by 1 inch in a 4 quart saucepan, bring to a simmer, and simmer until tender; about 20 minutes.
  • Meanwhile, melt butter in a small nonstick skillet over moderately high heat. Add shallots and cook, stirring frequently, until softened and deep golden, about 8 minutes.
  • Drain potatoes in a colander, return to pan and coarsely mash with a potatoes masher. Stir in shallots, buttermilk, a bit of butter, salt and pepper.


Calories: 62kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 63mg | Potassium: 82mg | Sugar: 3g | Vitamin A: 186IU | Calcium: 70mg | Iron: 0.02mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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