Pour the olive oil into the skillet and place it over medium heat. Once the oil is shimmering, add the shallots and a pinch of salt. Reduce the heat to low and sweat the shallots. Cover and cook for 10 minutes. Take them off of the heat.
1 tbsp olive oil, 3 shallots
In a large bowl, whisk to combine the whole wheat flour, all-purpose flour, sugar, salt, and yeast. Set it aside.
1½ cups whole wheat flour, 1½ cups all-purpose flour, ¼ cup granulated sugar, 2½ tsp salt, 1½ tsp instant yeast
In another bowl, whisk to combine the mashed potatoes, the cooked shallots, honey, and warm water. Pour the mixture into the bowl of a stand mixer and add half of the flour mixture. Mix on low until a loose dough forms.
½ cup mashed potatoes, 2 tbsp honey, 1 cup warm water
Add the remaining flour mixture and continue to mix until the dough cleans the sides of the bowl and feels tacky to the touch. Add the butter to the dough, a cube or two at a time. Make sure each addition is fully integrated before adding more.
¼ cup unsalted butter
Transfer the dough to a floured surface and knead by hand for 5-7 minutes or until the dough feels silky and elastic. Form the dough into a ball and transfer it to an oiled bowl. Cover and let rise until doubled in size, about 2 hours.