Simple Recipes for Every Day
Crispy Shallot Mashed Potatoes
- Serves: 6
- Prep Time: 15 min
- Cook Time: 35 min
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
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
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.
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.
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.
Drizzle with reserved shallot oil and remaining fried shallots.