What kind of potatoes are best for mashed potatoes?

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.

Can I use a different type of onion instead of shallots?

Yes, you can use a different type of onion if you prefer. However, shallots have a milder, sweeter taste that complements the potatoes well.

Can I make the caramelized shallots ahead of time?

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.

Can I use a different type of dairy instead of heavy cream?

Use whole milk, half-and-half, or sour cream if you prefer. However, using heavy cream will result in creamier and richer mashed potatoes.

Caramelized Shallot Mashed Potatoes

Description

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!

Ingredients

Scale

1/4 cup vegetable oil
1/2 pound shallots, thinly sliced (about 2-3 large)
2 pounds russet potatoes, peeled and cut into 3-inch cubes
2 teaspoons fine sea salt
3/4 cup (1 1/4 sticks) unsalted butter, softened
1/3 cup heavy cream
1-2 roasted whole garlic bulbs

Cook Mode Prevent your screen from going dark

Instructions

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!

Notes

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

Nutrition

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