Caramelized Shallot Mashed Potatoes
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As someone who has made a lot of mashed potatoes, these caramelized shallot mashed potatoes go beyond the average side. By adding caramelized shallots and freshly cracked black pepper, you take spuds from a cheap starch to a restaurant-worthy dish. Shallots contain more natural sugars than yellow onions, which means they brown faster and develop a deeper, more complex caramelized flavor in less time. Where a yellow onion needs about 45 minutes to fully caramelize, shallots can get there in around 20 minutes. The result is a mash that tastes deeply layered without tasting like onions, which is exactly the balance a great side dish needs.
These pair beautifully alongside maple bourbon braised short ribs (the braising liquid spooned over the mash is one of my favorite things I make) or alongside miso braised short ribs or brick chicken for a dinner party side that requires almost no last-minute effort. They can also be made a day ahead, which makes them one of the most practical Thanksgiving side dishes in the collection.
Why You’ll Love This Recipe
- Flavor boost – Adding caramelized shallots goes beyond the typical mash, upgrading the recipe for dinner parties, your Thanksgiving table or pairing with a weeknight dinner.
- Make ahead – Mashed potatoes can easily be made ahead of time and rewarmed in batches in the microwave to cut down on prep just before hosting.
Key Ingredients in This Recipe
- Potatoes – Russet potatoes are great for making mashed potatoes. They’re large, starchy, oblong potatoes known for being the ideal baking potato. When they’re cooked they become soft and light.
- Shallots – Shallots have a higher sugar content than yellow onions and develop a nuanced flavor in a shorter span of time.
- Cream cheese – Cubes of cream cheese add a rich, tangy flavor.
- Heavy cream – A splash of heavy cream makes the potatoes lighter and creamier.
- Butter – Add the butter to the potatoes immediately so they are still warm and melt the butter.
A full ingredient list with exact amounts can be found in the recipe card below.
pro tip
Returning the potatoes back to the pot evaporates any excess water from the potatoes before adding the dairy, keeping them as creamy and fluffy as possible.
Swaps and Substitutions
- Potatoes. You can also use Yukon gold potatoes for a richer and creamier mash.
- Onions. The shallots can be swapped with yellow onions as needed. Use one medium onion in place of the two shallots.
Special equipment
Using a potato ricer is optional, however, I recommend using one for the best creamy and velvety texture mashed potatoes. Ricing the potatoes allows for quicker mixing with the remaining ingredients so the potatoes don’t get gummy.
How to Make Caramelized Shallot Mashed Potatoes (Step-by-Step)
Heat a medium sauté pan over medium-low heat, add the oil and heat through. Add the shallots and cook, stirring frequently, until reduced, about 5 minutes. Reduce heat to low and continue to cook until they are soft and caramelized, about an additional 15 minutes. Set aside.
Rinse and peel the potatoes then cut into 2” (5cm) chunks. Add the potatoes to a large pot and cover with water. Bring water to a rolling boil and cook the potatoes until they are tender, stirring occasionally, about 20 minutes.
Drain the potatoes and return to the pot so they dry completely. Working in batches add the potatoes to a potato ricer and rice into a large mixing bowl (they should still be very hot).
Add the cream cheese and butter mixing to combine. Add the heavy cream, followed by the caramelized shallots. Season with salt and pepper. Serve warm.
What to serve with Caramelized Shallot Mashed Potatoes
- Short ribs – Caramelized shallot mashed potatoes were made for pairing with a braise! My maple bourbon braised short ribs are the pairing I come back to most. The sweet, savory braising liquid over the shallot mash is exceptional. I also recommend these Miso braised short ribs for a recipe with a bold, umami-forward flavor profile.
- Chicken – Mashed potatoes and roast chicken are one of the great pairings and these shallot mashed potatoes make the combination feel considerably more restaurant-worthy than a standard side. Brick chicken is a great weeknight pairing for dinner in under an hour, while dry-brined roast chicken makes for a great dinner party spread.
- Turkey – Pair with herb-brined turkey for a classic Thanksgiving meal with a simple upgrade.
FAQ – Frequently Asked Questions
Regular onions can be caramelized and added to these mashed potatoes, but shallots produce a more delicate and deeply flavored result in less time. They disappear into the mashed potatoes in a way that adds flavor without texture distraction.
Yes, but I have found that using a potato ricer to rice the potatoes creates a much lighter, creamier texture and keeps them from getting over-mixed and gummy.
Made these mashed potatoes? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Caramelized Shallot Mashed Potatoes Recipe
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Equipment:
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 2 medium shallots, thinly sliced
- 2 pounds russet potatoes (about 2 large potatoes or 4 medium potatoes)
- 4 ounces cream cheese
- 2 tablespoons unsalted butter
- ¼ cup heavy whipping cream
- Kosher salt, as needed
- 1 teaspoon coarse ground black pepper
Instructions:
- Heat a medium sauté pan over medium-low heat, add the oil and heat through. Add the shallots and cook, stirring frequently, until reduced, about 5 minutes. Reduce heat to low and continue to cook until they are soft and caramelized, about an additional 15 minutes. Set aside.
- Rinse and peel the potatoes then cut into 2” (5cm) chunks. Add the potatoes to a large pot and cover with water. Bring water to a rolling boil and cook the potatoes until they are tender, stirring occasionally, about 20 minutes.
- Drain the potatoes and return to the pot so they dry completely.
- Working in batches add the potatoes to a potato ricer and rice into a large mixing bowl (they should still be very hot). Add the cream cheese and butter mixing to combine. Add the heavy cream, followed by the caramelized shallots. Season with salt and pepper. Serve warm.
Notes:
Nutrition:
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