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.