Yukon Golds with Shallot Butter

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  • Servings: 6

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  • 2 1/4 pounds small Yukon Gold potatoes, scrubbed but not peeled
  • 1 teaspoon yellow mustard seeds
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon minced parsley
  • 1 medium shallot, minced
  • 2 teaspoons fresh lemon juice
  • Salt and freshly ground pepper

How to make this recipe

  1. In a saucepan, boil the potatoes in water to cover until tender, about 15 minutes.

  2. Meanwhile, in a small skillet, toast the mustard seeds over moderate heat until they pop, about 3 minutes. In a small bowl, mix the butter with the parsley, shallot, lemon juice and mustard seeds. Season generously with salt and pepper.

  3. Drain and halve the potatoes lengthwise. In a large dish, toss the potatoes with the shallot butter and serve.

Make Ahead

The shallot butter can be refrigerated for 1 week.

Contributed By Photo © Lucy Schaeffer Published October 2006

491911 recipes/yukon-golds-shallot-butter 2013-12-06T23:57:06+00:00 Andy Ayers christmas|dinner-party|easter|thanksgiving|american|side-dishes|6|fast|staff-favorite|vegetarian|weeknight-dinner october-2006 recipes,yukon-golds-shallot-butter 491911

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