Peel and chop Yukon Gold potatoes into even chunks, place in a pot of salted cold water, bring to a boil and cook for 15-20 minutes until fork-tender. Drain well and set aside.

In a skillet over medium heat, melt the unsalted butter until bubbly. Add thinly sliced shallots and caramelize for 8-10 minutes until golden brown and sweetly fragrant.

In a large mixing bowl, combine the drained potatoes with the scooped ripe avocados. Gradually pour in the whole milk or heavy cream, mashing everything together until smooth and creamy.

Add salt and pepper to taste, mixing thoroughly to ensure balanced flavors.

Gently fold in half of the caramelized shallots into the potato and avocado mixture. Transfer to a serving dish, top with remaining shallots and optional fresh herbs like chives or parsley.