Daniel Boulud crushed potatoes / smashed potatoes

[kenboy.livejournal.com]

Making this tonight, and remembered the recipe existed, but couldn't find it anywhere (lost the book, apparently, and there's little trace of this one recipe on the internet.) Luckily, it's on google books right here. In case it someday isn't, I'm typing it here:

2 lbs Idaho potatoes, scrubbed
10 tablespoons butter
2 shallots, finely chopped
1/2 bunch italian parsley, leaves only, roughly chopped
salt, pepper, and an assload of kosher salt.

Preheat oven to 400. Put 1/4" layer of kosher salt on a baking pan, put the potatoes on it, and put in oven. 45 - 60 minutes, until easily pierced with knife. Take them out, wait about 5 minutes, cut them in half, and using a spoon, scoop the potato flesh out of the skins into a bowl. Add everything else and crush it into the potatoes with the spoon. Coarsely crushed, pleasantly lumpy is your goal. Salt & pepper, cover with plastic wrap, and set over a little simmering water to keep warm.