Oct 29, 2018

Rustic Rosemary Mashed Potatoes with Roasted Shallots

Prep Time: 5 mins
Cook Time: 4 mins
Red potatoes are mashed with cream cheese and butter and mixed with shallots that are roasted until a jam-like texture is achieved, much like roasted garlic.

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In this shallot mashed potato recipe, the red potatoes are mashed with cream cheese and butter and mixed with shallots that are roasted until a jam-like texture is achieved, much like roasted garlic.

Most people fall on one end of the spectrum or the other — do you like your mashed potatoes with lumps or without? My preference depends on what dish they are being served with, but I love the pieces of skin from red potatoes that give mashed potatoes texture and a rustic feel in this recipe.

Rustic Rosemary Mashed Potatoes with Roasted Shallots

red potatoes and shallots ingredients thanksgiving side november

Key Ingredients in This Recipe

  • Red potatoes – Red potatoes are a medium size potato with thin, red skin and white insides. They don’t have to be peeled prior to serving since the skin is so thin. They are a waxy potato (less starchy than russet potatoes).
  • Shallots – Shallots have a mild, slightly sweet flavor. If needed swap in yellow or red onion in this recipe though they will take much longer to cook. The general rule of thumb is 3 medium shallots equal 1 medium onion. I recommend quartering them before roasting.
Rustic Rosemary Mashed Potatoes with Roasted Shallots boiled in water ingredients

How to Make Rustic Rosemary Mashed Potatoes with Roasted Shallots

  1. Prep the shallots. Heat oven to 350ºF. Slice the bottom ½” off the root end of the shallots and discard. Drizzle the shallots with olive oil and wrap the shallots in aluminum foil.
  2. Roast the shallots. Cook until the shallots are very soft, about 20 minutes. Unwrap and remove the skin then roughly chop the shallots and set aside.
  3. Boil the potatoes. Fill a large pot with cool water. Add the potatoes and bring the water to a boil, cooking until the potatoes are tender and can easily be pierced with a fork, about 15 to 20 minutes.
  4. Drain the potatoes. Drain the potatoes thoroughly in a strainer and return the potatoes to the pot.
  5. Mix the mashed potatoes. Add the cream cheese, butter, whole milk and rosemary to the pot and roughly pound the potatoes with a potato masher, leaving the potatoes chunky. Stir in the shallots and season to taste with salt and pepper.
Rustic Rosemary Mashed Potatoes with Roasted Shallots recipe from cooking with cocktail rings

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Rustic Rosemary Mashed Potatoes with Roasted Shallots

Print Pin
Prep Time 5 mins
Cook Time 4 mins
Serves 6

Ingredients:

  • 2 medium shallots
  • 1 tablespoon extra-virgin olive oil
  • 2 pounds red potatoes, washed and quartered
  • 4 ounces cream cheese
  • 4 tablespoons unsalted butter
  • ¼ cup whole milk
  • 1 teaspoon chopped rosemary
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

Instructions:

  • Heat oven to 350ºF. Slice the bottom ½” off the root end of the shallots and discard. Drizzle the shallots with olive oil and wrap the shallots in aluminum foil.
  • Cook until the shallots are very soft, about 20 minutes. Unwrap and remove the skin then roughly chop the shallots and set aside.
  • Fill a large pot with cool water. Add the potatoes and bring the water to a boil, cooking until the potatoes are tender and can easily be pierced with a fork, about 15 to 20 minutes.
  • Drain the potatoes thoroughly in a strainer and return the potatoes to the pot.
  • Add the cream cheese, butter, whole milk and rosemary to the pot and roughly pound the potatoes with a potato masher, leaving the potatoes chunky. Stir in the shallots and season to taste with salt and pepper.

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