Classic mashed potatoes are well and good, but this recipe? It’s got pizzazz, it’s got creaminess, and it’s got two cups (!) of caramelized shallots. Try it once and you might never go back.
Get the recipe for Whole Lotta Caramelized Shallots Mashed Potatoes:
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Whole Lotta Caramelized Shallots Mashed Potatoes
Ingredients
Scale
- 2 tablespoons olive oil
- 2 cups shallots, thinly sliced
- Kosher salt
- 3 pounds Yukon gold potatoes, cut into 2-inch pieces
- 1 1/2 cups heavy cream
- 2 garlic cloves, lightly crushed
- 4 sprigs thyme or rosemary
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup (8 ounces) crème fraîche, room temperature
Instructions
- Heat oil in a large skillet over medium-low heat. Add shallots and season with a generous pinch of salt. Cook, stirring occasionally, until shallots are caramelized and golden, about 20-25 minutes. Remove from heat and set aside.
- Place potatoes in a large pot of heavily salted water, cover, and bring to a boil over high heat. Reduce heat to medium and continue to cook, uncovered, until potatoes are fork-tender, 15-20 minutes.
- While potatoes are cooking, heat heavy cream, garlic, and thyme in a small pot over medium-low heat. Cook, swirling occasionally until the cream is warmed and infused with aromatics, about 5-8 minutes. Remove garlic and thyme and discard. Keep cream warm and covered.
- Drain potatoes, then mash with a masher, ricer, or in a standing mixer. (Do not use a blender or food processor as potatoes will turn gummy.) Transfer potatoes back to the pot. Using a large wooden spoon or silicone spatula, stir in the heavy cream, melted butter, crème fraîche, and caramelized shallots (leaving 2 1/2 tablespoons behind for garnish).
- Transfer mashed potatoes to a large serving bowl and top with remaining caramelized shallots.
Notes
Caramelized shallots can be made 2 days in advance. Let cool, cover, and then chill. Mashed potatoes can be made 2-3 hours before serving and left covered on the stove. Reheat, adding more heavy cream if necessary before serving.