Mashed potatoes with white wine à la Anna

Ingredients for 8 servings:

• 60 ml olive oil, virgin
• 340 g shallot(s), large, thinly sliced
• e.g. sea salt
• 1 kg waxy potatoes, peeled, cut into 3.5 cm cubes
• 360 ml white wine, dry or semi-dry, according to preference
• Black pepper, freshly ground
• 10 g parsley, chopped
• 30 g butter flakes, cold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Heat the oil in a large frying pan (at least 30 cm in diameter) over moderately high heat. Add the shallots and 0.5 teaspoon of salt and sauté, stirring frequently, until soft and golden, about 5-6 minutes. Add the diced potatoes, wine, and 1 teaspoon of salt; the potatoes should be mostly covered with liquid. Bring to a boil, partially covered, and simmer gently until tender. Cooking time: about 45 minutes, stirring every 10 minutes. The cooking liquid should reduce to a thick sauce, but if the potatoes seem too dry, add more water as needed. Use a potato masher to mash the potatoes, not to a smooth puree, but leave some pieces whole. Season with salt and pepper, sprinkle with parsley and the knobs of butter, and serve hot.