Elevate your side dish game with this delicious and easy-to-make caramelized shallot mashed potatoes recipe. Creamy, flavorful, and perfect for holiday feasts or weeknight dinners!
Caramelized Shallot Mashed Potatoes: A Delicious Twist on a Classic Side Dish
If you're tired of the same old mashed potatoes, it's time to mix things up. Caramelized shallot mashed potatoes are a delicious twist on the classic side dish, adding a depth of flavor that regular mashed potatoes just can't match.
How to Caramelize Shallots
To make crispy shallots for mashed potatoes or other dishes, follow these steps:
- Start with about ½ pound of fresh shallots (approximately three large shallots), and thinly slice them using a sharp knife.
- Heat ¼ cup of vegetable oil in a large skillet over medium heat.
- Once the oil is hot, carefully add the sliced shallots to the skillet, stirring often to ensure they cook evenly.
- Continue to cook the shallots until they turn a beautiful golden brown color and become crispy. This should take about 10-15 minutes.
- Once the shallots are crispy, remove them from the skillet with a slotted spoon and transfer them to a paper towel-lined plate to drain off any excess oil.
- Allow the crispy shallots to cool completely before using them as a garnish for mashed potatoes or other dishes.
Crispy shallots are a delicious addition to mashed potatoes, green bean casserole, and many other dishes. They add a wonderful crunch and savory flavor that takes your dish to the next level.
How To Make Caramelized Shallot Mashed Potatoes
- Add the potatoes to a pot filled with cold water and season with salt. Bring to a boil over high heat and cook until they are just fork-tender, which should take around 15 minutes. Once the potatoes are done, drain the water from the pot.
- In the same skillet used to cook the shallots, combine butter and heavy cream over medium-low heat. Stir the mixture until the butter melts completely, which should take around 2 minutes.
- Use a potato masher to mash the cooked potatoes into the hot butter mixture.
- Add roasted garlic and the crispy shallots to the pot and stir well to combine.
- Adjust the seasoning to taste by adding more salt and pepper as desired.
- Peel the potatoes. While potato skin is healthy, leaving it on can make the mashed potatoes lumpy.
- Use starchy potatoes like Russet or Yukon. Starchy potatoes are perfect for mashing and frying because they have less water and sugar. Don't use waxy potatoes like red bliss, baby potatoes, or fingerling potatoes for this recipe.
- Boil potatoes in large chunks and for the right amount of time. If you boil them in small pieces, they'll soak up too much water and end up watery and less flavorful. Check them with a fork while boiling, and as soon as they're easy to pierce all the way through, they're ready. Don't cook them until they're too soft and mushy, or they'll be too watery.
- Be careful not to over-mash your potatoes. It's okay to have some small chunks in your mashed potatoes, they add texture and flavor! If you mash them too much, they'll become gummy and unappetizing. We recommend using a potato masher instead of a blender to avoid over-mashing.
- Don't be afraid to add plenty of salt and pepper to your mashed potatoes. The perfect amount of seasoning can vary from person to person, so it's up to your taste. To enhance the flavor, boil the potatoes in salted water before adding more salt at the end. You can also try using garlic salt instead of regular salt for an extra garlic flavor in your mashed potatoes.
While these mashed potatoes are certainly delicious on their own, they truly shine when paired with other dishes. For a classic meal, we recommend serving them alongside juicy Salisbury Steak. They would also be a perfect complement to Air Fryer Lamb Chops or Wagyu Steak.
And if you're looking for a dinner party dish, serve it with our Lemon Garlic Roast Chicken. The possibilities are endless with this delicious dish.
🗄️ How to Store
Transfer to a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days. When ready to reheat, use the tip of a knife to poke several holes in the plastic wrap, then microwave on medium-high (75 percent) power until heated through. Stir the mashed potatoes halfway through reheating.
You can make the crispy caramelized onions up to 3 days ahead of time and store them in an airtight container in the refrigerator. You can prepare the mashed potatoes and store in the refrigerator for 2-3 days before serving.
Frequently Asked Questions
It's best to use a starchy potato variety such as Russet or Yukon Gold. Starchy potatoes have a high starch content and low moisture content, which makes them ideal for mashing. They will result in a fluffy and light texture when mashed.
Yes, you can use a different type of onion if you prefer. However, shallots have a milder, sweeter taste that complements the potatoes well.
You can make the caramelized shallots up to 2-3 days ahead of time and store them in the refrigerator until you are ready to use them.
Use whole milk, half-and-half, or sour cream if you prefer. However, using heavy cream will result in creamier and richer mashed potatoes.
Love Potatoes? Try These!!!
Healthy Broccoli Mashed Potatoes
Crispy Garlic Roasted Potatoes
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Caramelized Shallot Mashed Potatoes
- Total Time: 40 minutes
- Yield: 4 1x
Take your mashed potatoes to the next level with this caramelized shallot mashed potatoes recipe. Creamy, savory, and full of flavor, it's the perfect side dish for any meal!
- ¼ cup vegetable oil
- ½ pound shallots, thinly sliced (about 2-3 large)
- 2 pounds russet potatoes, peeled and cut into 3-inch cubes
- 2 teaspoons fine sea salt
- ¾ cup (1 ¼ sticks) unsalted butter, softened
- ⅓ cup heavy cream
- 1-2 roasted whole garlic bulbs
- In a large skillet, heat vegetable oil on medium-high. Add the shallots and cook for 10-15 minutes, stirring often until golden brown. Use a slotted spoon to remove the shallots to a plate lined with paper towel. Discharge the oil.
- Add the potatoes to a pot filled with cold water and season with salt. Bring to a boil over high heat and cook until they are just fork-tender, approximately 15 minutes. Drain the water.
- In the same skillet used to cook the shallots, combine butter and heavy cream over medium-low heat. Stir until the butter melts, approximately 2 minutes. Use a potato masher to mash the potatoes into the hot butter mixture. Add the roasted garlic and half of the shallots, then stir well. Adjust the seasoning according to taste.
- Garnish with the remaining shallots.
- Serve and enjoy!
Storage: Transfer to a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days. When ready to reheat, use the tip of a knife to poke several holes in the plastic wrap, then microwave on medium-high (75 percent) power until heated through. Stir the mashed potatoes halfway through reheating.
- Prep Time: 10 min
- Cook Time: 30
- Category: Side dishes
- Cuisine: American
- Calories: 784 kcal
- Sugar: 26 g
- Sodium: 1431 mg
- Fat: 56 g
- Saturated Fat: 25 g
- Carbohydrates: 68 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 102 mg
Keywords: shallot mashed potatoes, garlic shallot mashed potatoes, caramelized shallot mashed potatoes
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