Mashed Potatoes with Crispy Shallots

Monday , 25, November 2013 Leave a comment

Mashed with Onion

Crispy Shallots add yummy texture to these awesome  Garlic Mashed Potatoes 🙂


  • 6 pounds Yukon Gold Potatoes…peeled and quartered
  • 4 Garlic cloves..peeled…left whole
  • 2 cups Canola Oil
  • 6 large Shallots.. thinly sliced ..about 1 1/2 cups
  • 1 cup Half-and-Half or Cream
  • 1 1/2 sticks (12 tablespoons) Unsalted Butter
  • Kosher Salt


  • In a large pot cover  quartered Potatoes and Garlic cloves with Cold Water and bring to a boil.
  • Simmer over moderate heat until the Potatoes are tender when pierced with a fork, about 20 minutes.
  • In a medium skillet, heat Canola Oil until shimmering. Add Shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden.
  • Using a slotted spoon, transfer Shallots to paper towels to drain.
  • Drain Potatoes and Garlic in a colander.
  • Add Half-and-Half and Butter to the pot and heat until melted. Remove from heat.
  • Press the potatoes and garlic through a ricer into the pot and season with salt. Stir and cook over moderate heat until very hot.
  • Just before serving… sprinkle the Shallots with Salt and garnish the Potatoes with the Shallots.

Recipe courtesy of Food and Wine

Mashed Potatoes with Crispy Shallots

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