3 lb. small red potatoes
4 tbsp. butter, softened
2 tbsp. minced shallots
1 tbsp. minced fresh tarragon
1/2 tsp. salt
1/4 tsp. ground black pepper

Using a vegetable peeler, peel away just enough skin from the circumference of each potato to form a stripe. Place potatoes in a large saucepan and cover with cold water. Over high heat, bring potatoes to a rolling boil. Reduce heat to medium; partially cover and cook potatoes 25 minutes or until tender. Drain potatoes. Meanwhile, in a large bowl, combine butter, minced shallots, minced fresh tarragon, salt and ground black pepper to make a paste. Add warm potatoes to bowl. Toss ingredients gently until seasonings are evenly distributed.

Makes 8 servings.