Caramelized Shallot Mashed Potatoes Recipe

By adding caramelized shallots and freshly cracked black pepper, you take mashed potatoes from a cheap starch to a restaurant-worthy dish.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Servings

Calories 241kcal

Author Kylie Mazon-Chambers

Equipment

potato ricer

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

US Customary - Metric

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

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.

Nutrition