Caramelized Shallot Mashed Potatoes
Elevate your comfort food game with these luscious Caramelized Shallot Mashed Potatoes, a perfect side dish for any occasion. Fluffy, buttery Russet potatoes are blended with warm heavy cream and milk for a velvety base, then taken to the next level with a rich topping of golden, perfectly caramelized shallots. The sweet, savory flavor of the shallots pairs beautifully with the creamy potatoes, making this dish a standout on any dinner table. Finished with a sprinkle of fresh parsley for a pop of color, these mashed potatoes are not only mouthwateringly delicious but also visually stunning. Ready in just 50 minutes, this recipe serves six, making it ideal for family dinners, holiday feasts, or any time you want to impress your guests with a gourmet-inspired twist on a classic favorite.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 4 large Shallots
- 6 tablespoons Unsalted butter
- 0.5 cups Heavy cream
- 0.5 cups Whole milk
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and chop the Russet potatoes into evenly sized chunks, approximately 1-2 inches. Rinse well under cold water.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over high heat, then reduce the heat to medium and let the potatoes simmer gently for 15-18 minutes, or until they are fork-tender.
While the potatoes are cooking, peel and thinly slice the shallots.
In a medium skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-low heat. Add the sliced shallots and a pinch of salt.
Cook the shallots, stirring occasionally, for 12-15 minutes, or until they are golden brown and caramelized. Remove from heat and set aside.
Once the potatoes are cooked, drain them well and return them to the pot over low heat to allow any excess moisture to evaporate.
In a small saucepan, warm the heavy cream and milk over low heat until just heated through (do not boil).
Using a potato masher or a ricer, mash the potatoes until smooth.
Add the remaining 4 tablespoons of butter to the mashed potatoes, stirring until melted and incorporated.
Slowly stir in the warm cream and milk mixture in small increments until the potatoes reach your desired consistency.
Fold in the caramelized shallots, reserving a few for garnish if desired. Season with 1 teaspoon of salt and 0.5 teaspoons of black pepper, or to taste.
Transfer the mashed potatoes to a serving bowl. Top with reserved caramelized shallots and sprinkle with chopped fresh parsley, if using.
Serve warm and enjoy!
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 352 mg | 15% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.6 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 863 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
