To make the vanilla potatoes:
In a medium saucepan, heat 2 tablespoons of butter
until melted. Then add shallots and cook for about 3 to 4 minutes, or until soft. Pour in the white wine and deglaze
the pan. Next, add the thyme and vanilla. Bring to a boil and continue boiling for 4 to 5 minutes or until the liquid is reduced by half of its volume. Add the cream and bring back up to a boil. Once at a boil, reduce the heat to medium-low and simmer
for 4 to 6 minutes, or until the mixture thickens. Remove from the heat, season with salt and cool. Blend the cream mixture in a blender
and strain through a fine mesh strainer
, and then set aside. In a saute pan, over medium heat, melt
2 tablespoons of butter. Add the cooked potatoes and cipollini onions and cook for 2 to 3 minutes, or until warm. Add the cream mixture and cook for another 3 to 4 minutes so that the potatoes and onions get coated with cream. Set aside until ready to serve.