Rinse Potatoes with cold water to remove as much starch from the surface as possible. In a stock pot, heat 1-1.5 inches of water with a steamer basket or metal colander inside (do not let water touch the potatoes). Once boiling, add the potatoes, cook covered for 10 minutes.
While the potatoes are cooking, heat 2 Tbs of butter in a small skillet over medium heat. Cook the shallot with salt and pepper for about 5 minutes or until golden brown. Remove from heat and allow to crisp up in the pan.
Remove the potatoes from the stock pot (be careful when handling the colander) and rinse under cold water to rinse off the starch. Add a little more water to the pot if needed based on evaporation. Put the potatoes back in and steam another 10 minutes.
Remove the potatoes and run through a ricer or food mill. Fold in the melted butter then the warmed whole milk. Fold in the rosemary and crisped shallot. Salt and pepper to taste.