Yukon Golds with Shallot Butter

Ingredients

• 2 1/4 pounds small Yukon Gold potatoes, scrubbed but not peeled
• 1 teaspoon yellow mustard seeds
• 4 tablespoons unsalted butter, softened
• 1 tablespoon minced parsley
• 1 medium shallot, minced
• 2 teaspoons fresh lemon juice
• Salt and freshly ground pepper

Directions

In a saucepan, boil the potatoes in water to cover until tender, about 15 minutes.

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.

Drain and halve the potatoes lengthwise. In a large dish, toss the potatoes with the shallot butter and serve.

MAKE AHEAD
The shallot butter can be refrigerated for 1 week.

Source:  Food & Wine