Yukon Golds with Shallot Butter​​​​​​​

by Cindi SutterFounder of Spirited Table® -Contributed by foodandwine.com ANDY AYERS Photo by LUCY SCHAEFFER



2 1/4 lbs small Yukon Gold potatoes, scrubbed but not peeled
1 tsp yellow mustard seeds
4 Tbsp unsalted butter, softened
1 Tbsp minced parsley
1 medium shallot, minced
2 tsp fresh lemon juice
Salt and freshly ground pepper


  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.

Cook's Note
The shallot butter can be refrigerated for 1 week.