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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. 
Course Side Dish
Cuisine American
Keyword holidays, mashed potatoes, potato, potatoes, Thanksgiving
Prep Time 5 minutes
Cook Time 4 minutes
Servings 6


  • 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


  • 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.