The earthy notes of the mushrooms and herbs, coupled with the caramelized notes of the shallots, allow these mashed potatoes to pair well with an elegant Cabernet Sauvignon, such as Jordan or a Bordeaux.



Follow your favorite mashed potato recipe to completion. Executive Chef Todd Knoll recommends heating butter and cream together before folding into potatoes and adding salt during the fold, which ensures even seasoning, eliminates the need to reheat the finished product and decreases the risk of over mashing.

After potatoes are mashed, fold in chopped shallots, mushrooms, tarragon and olive oil.

Garnish with additional tarragon sprigs. Season to taste and serve.