Rustic Rosemary Mashed Potatoes with Roasted Shallots
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
Table of contents
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.
How to Make Rustic Rosemary Mashed Potatoes with Roasted Shallots
- Prep the shallots. Heat oven to 350ºF (180ºC). 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.
- 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.
- 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.
- Drain the potatoes. Drain the potatoes thoroughly in a strainer and return the potatoes to the pot.
- 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.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
Rustic Rosemary Mashed Potatoes with Roasted Shallots
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 (180ºC). 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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