Growing up, homemade mashed potatoes were saved for special occasions. (In fact, my sister Mary Lauren used to love them so much they were always a special request on her Birthday!) Everyone loves a forkful of creamy, whipped mashed potatoes and wow, the possibilities from there are endless! You can add in buttermilk and chives, fresh rosemary and roasted garlic, bacon if you dare, or in this case, sweet caramelized shallots. Not only do I like to sprinkle some of the shallots on top of the potatoes, but I mix in half of them right into the potatoes themselves. A recipe simple enough for your next Sunday supper, but fancy enough for your family’s next celebration.
(To view this recipe, click on the blue title of the blog post above*)
Mashed Potatoes with Caramelized Shallots
Ingredients:
- 1 lb. Yukon gold potatoes, peeled and quartered
- 2 Tablespoons unsalted butter, melted
- Salt and pepper
- ¾ cup half and half or heavy cream
- 6 shallots, thinly sliced
- Extra virgin olive oil
Directions:
- Place the quartered, peeled potatoes into a large pot of salted water. Bring to a boil and cook the potatoes for 12-15 minutes, or until tender when pierced with a knife. Drain the potatoes and place in a large mixing bowl, reserving some of the cooking liquid.
- In the meantime, place the sliced shallots in a saute pan, cover with olive oil and cook over medium-low heat for 15 minutes or so, stirring often, until the shallots are lightly browned and tender. Remove from the oil, drain on a paper towel and lightly salt the shallots.
- Mash the potatoes with a potato masher, of you prefer creamier potatoes puree them in a food processor. Season with salt and pepper to taste, add in the butter, the cream and half of the shallots. Stir to combine.
- Top the potatoes with the rest of the caramelized shallots. Serve warm.
Tagged: butter, caramelized shallots, half and half, mashed potatoes, shallots, side dish, yukon gold potatoes
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