Instructions: Makes 6 servings.

This recipe takes about 1 hour and 20 minutes to prepare and cook.

Preheat the oven to 400F. Place the shallots, oil, broth, thyme, pepper, and salt, if using, in a small casserole dish. Cover and roast until the shallots are soft and brown, about 45 minutes. Remove from oven.

Meanwhile, wash the potatoes and cut into chunks. Bring a large saucepan of water to a boil and cook the potatoes in the boiling water until they are soft, 30 to 35 minutes.

Drain the water from the saucepan. Place the potatoes back in the saucepan over low heat for about 30 seconds to dry them a bit.

Place the milk in a small saucepan and heat it over medium-low heat.

Add the heated milk to the drained potatoes and whip them together with an electric beater or mash them with a potato masher.

Add the shallots from the casserole dish and whip again until the ingredients are well mixed and the potatoes are the consistency you want.

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