Mashed Potatoes With Crispy Shallots Recipe 435

ROASTED POTATOES AND SHALLOTS

Steps:

• Preheat oven to 400°F with rack in lowest position.
• Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
• Roast, stirring occasionally, until shallots are golden, about 30 minutes.
• Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
• Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

MASHED POTATOES WITH CRISPY SHALLOTS RECIPE - (4.3/5)

Steps:

• In a large pot, cover the 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. Meanwhile, in a medium skillet, heat the canola oil until shimmering. Add the shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden, about 15 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain. Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the 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. Transfer the mashed potatoes to a bowl. Just before serving, sprinkle the shallots with salt and garnish the potatoes with the shallots.

MASHED POTATOES WITH ROASTED GARLIC AND SHALLOTS

Steps:

• Heat oven to 350 degrees.
• Rub shallots (in their skins) and whole garlic heads with oil; place on baking sheet. Bake 30 minutes. Remove shallots and continue to roast garlic until very soft, 20-25 minutes longer. Let cool. Squeeze garlic and shallots from skins and mince.
• Meanwhile, boil potatoes in large pot of lightly salted water until tender, 15-20 minutes.
• Drain potatoes well and return to pot. Add shallots and garlic, sour cream, butter, and salt and pepper to taste and mash with potato masher. Transfer to serving dish and serve hot.

GARLIC AND SHALLOT MASHED POTATOES

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves) and the shallot. Cut tops off of garlic bulb and shallot; brush with oil. Wrap each in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; place in a large bowl., Squeeze softened garlic into bowl. Finely chop shallot; add to potatoes. Add the milk, butter, cream cheese, salt and pepper; mash potatoes. Sprinkle with cayenne if desired.

YUKON GOLD MASHED POTATOES WITH ROASTED SHALLOTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven.
• Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry.
• Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.

MASHED POTATOES WITH SHALLOTS

Steps:

• Generously butter a 4-quart baking dish. Peel the potatoes and cut into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
• Heat 1/2 inch vegetable oil in a large pot over medium-high heat. Working in batches, fry the shallots until they are slightly golden, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.
• Drain the potatoes in a large colander. Place them back in the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients. Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, 1/2 teaspoon kosher salt and 1 teaspoon pepper. Mash to combine.
• Preheat the oven to 350 degrees F. Spread three-quarters of the shallots in the bottom of the baking dish. Scoop the mashed potatoes on top and spread them over the shallots. Sprinkle the remaining shallots on top of the potatoes.
• Cut the remaining 1/2 stick butter into pieces and sprinkle over the potatoes. Bake until the butter is melted and the potatoes are warmed through, 25 to 30 minutes.
• The potatoes can be made a day ahead through the end of step 4; cover and refrigerate. Before serving, dot with butter and bake for an hour.

MASHED POTATOES WITH CRISPY FRIED SHALLOTS

Steps:

• Heat some vegetable oil in a skillet over medium heat. Add the flour to a small bowl and season with salt and pepper, to taste. Coat the sliced shallots in the seasoned flour. Drop the shallots in the hot oil ,a few at a time to avoid clumps, and fry until dark golden in color. Transfer the shallots to a paper towel lined dish and sprinkle with salt, to taste.
• In a large pot, add the potatoes and cover with water. Season the water with a heavy pinch of salt. Bring to a boil over medium heat, then lower the heat to a simmer. Cook the potatoes until fork tender, about 15 minutes. Immediately drain the potatoes and put them through a food mill, into a large bowl. If you don't have a food mill, you can hand mash or use a hand mixer, but be sure to not over whip if using an electric mixer.
• Slowly heat the cream in a small heavy-bottomed saucepan over low heat.
• Mix the hot cream into the potatoes and season with a little salt and pepper, to taste. Taste and adjust seasoning, if needed. Top the potatoes with crispy fried shallots and serve. Eat and enjoy!

MASHED POTATOES WITH CARAMELIZED SHALLOTS AND GARLIC

Steps:

• Scrub potatoes clean. Chop potatoes in to an even size and add to a large pot along with the whole cloves of garlic. Cover the potatoes and garlic with cold water and bring to a boil. When water reaches boiling, lower temp to medium-low and cook for 20-25 minutes. You will know they are done by inserting a fork into a potato and checking for softness.
• While potaotes cook, saute shallots in avocado oil for about 10 minutes or until nice and crispy but not burnt. When done, remove from heat and set to the side.
• When potatoes are done, drain the water and let them sit for about 5 minutes to dry a bit. After that, mash either with a hand masher or a kitchen aid mixer to break up the potatoes and garlic.
• Add in vegan butter, non dairy milk, crispy shallots, and salt and pepper. Mix until all lumps are gone.

ROASTED GARLIC AND SHALLOT MASHED POTATOES

Steps:

• Cut the tip off a garlic head and cut the ends off of shallots. Drizzle all with olive oil and sprinkle with salt and pepper. Wrap in foil and roast at 350 degrees For 35-40 minutes.
• Meanwhile, peel and cube Yukon potatoes. I shoot for about 1 1/2-2 inch potato cubes. Boil in lightly salted water until the potatoes are very tender, 15-20 minutes.
• Drain potatoes and return to hot pan. Mash with a potato masher or large fork until they potatoes are mostly mashed. You can also run the potatoes through a ricer if you have one or even grate them with a box grater.
• When garlic and shallot or roasted, peel and either finely chop or pulse in a food processor to form a paste.
• Add butter, sour cream, and garlic/shallot paste to the potatoes. Continue to mash until the potatoes are very creamy.
• Optionally, you can add potatoes to a stand mixer and whip with a paddle attachment until very creamy.
• If potatoes are dry, you can some warm milk by 1/3-1/2 cup until very creamy.
• Season mashed potatoes with salt and pepper to taste and serve while warm.
• Garnish with fresh chives!

BUTTERMILK MASHED POTATOES WITH CARAMELIZED SHALLOTS

Steps:

• Cover potatoes with salted cold water by 1 inch in a saucepan and simmer until tender, about 20 minutes.
• While potatoes are simmering, cook shallots in butter in a small nonstick skillet over moderately high heat, stirring frequently, until softened and deep golden, about 8 minutes.
• Drain potatoes, return to pot, and coarsely mash with a potato masher. Stir shallots into potatoes with buttermilk and salt and pepper to taste.