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Crispy Shallot Mashed Potatoes

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  35 min
  • Calories: 786
a bowl of homemade crispy shallot mashed potatoes made with butter, milk, garlic powder and salt
Photography by Gayle McLeod

Mashed potatoes are transported to the next level with crispy shallots and the oil they are cooked in, with butter and milk, of course!

The Best Mashed Potatoes Exist

Crispy shallot mashed potatoes might be the best mashed potatoes, because they’re the perfect marriage of two of our favorite things–crispy fried onions and creamy potatoes. The recipe for our favorite mashed potatoes is a simple riff off of classic mashed potatoes, with the addition of thinly sliced shallots shallow-fried in oil.

potatoes, butter, salt, garlic powder, milk, shallots and vegetable oil in bowls to make crispy shallot mashed potatoes
thinly sliced shallots being fried until crispy in a skillet with vegetable oil

How To Make Crispy Shallots

Since these crispy shallots are the cornerstone of the best mashed potatoes, we want to make sure to do it right. We love to have store-bought fried onions around (Green Bean Casserole anyone?), but it’s also super easy to make them from scratch. We start with a pound of fresh shallots, about five large shallots, and thinly slice them using a sharp knife. Once the onions are prepped, heat a half cup of vegetable oil in a large skillet over medium heat. When it glistens, you’re ready to fry! Carefully add the shallots to the hot oil, and, stirring often, cook until they turn a beautiful golden brown. Once they’re the perfect shade of crispy, transfer the fried shallots to a paper towel lined plate to drain the excess oil.

crispy fried shallots in a skillet being scooped out with a slotted spoon onto a paper towel lined plate
milk being poured over sticks of butter in a large pot
potatoes, butter, milk, salt and garlic powder being  mashed together in a large pot
crispy shallots on top of creamy mashed potatoes in a large pot

How To Make Crispy Shallot Mashed Potatoes

  1. Once you’ve fried the shallots (see above), you’re halfway to the most flavorful mashed potatoes.

  2. Boil peeled and cubed potatoes (we recommend Russets) until tender, about fifteen minutes.

  3. In the same pot you used to boil the potatoes (one less dish to wash), melt butter and add milk to combine. To mash the potatoes we like to use a potato ricer, because it makes the smoothest, clump-free potatoes, but you can also mash them by hand using a fork.

  4. Season those potatoes, and add in three-quarters of the fried shallots (the rest you’ll need to sprinkle over the top for major crunchiness).

  5. To finish, top with the remaining fried shallots and drizzle over the shallot cooking oil.

  6. Serve on the side of something fabulous, or on their own if it’s a mashed potato kind of day.

crispy fried shallot and creamy mashed potatoes being stirred together in a large pot
a bowl of homemade crispy shallot mashed potatoes made with butter, milk, garlic powder and salt

Looking For a Best Friend For Mashed Potatoes With Crispy Fried Shallots?

As much as we love these mashers, we know that they’re better with friends. We suggest pairing them with juicy Salisbury Steak for an old-timey classic. They would also be delicious alongside Hoisin Glazed Pork Chops, or a dollop on top of Pork Chops with Mushroom Cream Sauce. We also highly encourage a plate full of sides, and think these fried shallot mashed potatoes would go great with Glazed Carrots, Perfectly Roasted Broccoli, and a warm Herby Rhodes Roll. And of course, we wouldn’t mind if you invited us over for crispy shallot mashed potatoes with Perfect Roast Chicken with Lemon Herb Pan Sauce.

Tools You’ll Need

Spuds, Taters, And Pommes de Terres - We Love Them All The Same

We’ve never met a potato we didn’t like. As proof we offer the following potato-centric recipes.

a bowl of homemade crispy shallot mashed potatoes made with butter, milk, garlic powder and salt

One Potato, Two Potato, Let’s Have Some More

Did you make a big bowl of Fried Shallot Mashed Potatoes? We want to see them! Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Crispy Shallot Mashed Potatoes

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  35 min
  • Calories: 786

Ingredients

  • 1/2 cup vegetable oil
  • 1 pound shallots, thinly sliced (about 5 large)
  • 4 pounds russet potatoes, peeled and cut into 2-inch cubes
  • 4 teaspoons fine sea salt
  • 1 ¼ cups (2 ½ sticks) unsalted butter, softened
  • ⅔ cup whole milk
  • ¾ teaspoon garlic powder

Method

  1. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is glistening, add the shallots and cook, stirring often, until golden brown, 10-14 minutes. Using a slotted spoon, transfer the shallots to a paper towel–lined plate. Reserve the oil in the pan.

  2. Meanwhile, add the potatoes to a pot and fill with cold water, season with 3 teaspoons of the salt. Bring to a boil over high heat. Cook until just fork tender, about 15 minutes. Drain.

  3. In the pot used to cook the potatoes, combine the butter and milk over medium-low heat. Cook, stirring, until the butter is melted, about 2 minutes. Using a potato ricer, rice the potatoes over the hot butter mixture. (Alternatively, mash the potatoes directly into the liquid, taking care not to overwork them.) Season with the garlic powder and the remaining 1 teaspoon salt. Stir in about three quarters of the shallots. Adjust the seasoning to taste.

  4. Drizzle with reserved shallot oil and remaining fried shallots.

Nutrition Info

  • Per Serving
  • Amount
  • Calories786
  • Protein27 g
  • Carbohydrates67 g
  • Total Fat56 g
  • Dietary Fiber6 g
  • Cholesterol103 mg
  • sodium1434 mg
  • Total Sugars9 g

Crispy Shallot Mashed Potatoes

Questions & Reviews

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  • Kathryn Peters

    These look amazing! Is there any way you can make them in advance? It’s always a challenge to make mashed potatoes at the very end while keeping everything warm.

    That is a challenge but fresh mashed potatoes are just the best in our opinion. you could drain the potatoes and keep them hot then just finished the mashing last minute.

  • Kay

    Oh my goodness. Make these, they do not disappoint! Absolutely loved the crispy shallots.

    Thanks Kay! We couldn't get enough of these when we made them!