Roasted-Shallot Smashed Potatoes

6 whole shallots
olive oil to coat shallots
6 to 8 medium red potatoes, boiled in water
1/3 cup butter, room temperature, cut into thirds
1/3 cup heavy cream (can also use milk)
2 cloves garlic, minced
3 Tbs. fresh basil leaves, chopped (optional)
salt and pepper to taste

Preparation:

Lightly coat shallots with oil. Place shallots in a baking dish and bake in a 350-degree oven for approximately 45 minutes or until shallots are golden brown.

Drain cooked potatoes into colander. Return potatoes to pot and mash in remaining ingredients, including roasted shallots. Season with salt and pepper.

Yield: 4 servings

*Chef's Note: "If your mashed potatoes are too runny, add just a little instant potatoes to them and they will thicken right up."