Caramelized Shallot Mashed Potatoes
These luscious Caramelized Shallot Mashed Potatoes are sure to stand out at your next holiday feast. They're wonderfully rich, made with gruyere cheese, and topped with fresh herbs.
Equipment
- Potato Ricer
Ingredients
Caramelized Shallots
- 1 lb (454 g) shallots halved lengthwise and very thinly sliced
- 2 tbsp (28 g) unsalted butter
- 1 tsp granulated sugar
- 2 tsp sherry vinegar
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
Mashed Potatoes
- 2 lbs (907 g) Yukon Gold potatoes washed
- ½ cup (113 g) Kerrygold salted butter melted and warm
- 1 cup (60 g) grated gruyere cheese packed
- ½ tsp fine sea salt plus more to taste
- ½ tsp ground black pepper plus more to taste
- 1 cup (250 ml) whole milk warm
- 3 tbsp heavy cream
For Serving
- 4 sage leaves finely chopped
- 4 thyme sprigs
- 1 pat butter
Instructions
Caramelized Shallots
- Heat a large pan over medium heat. Melt the butter in the pan then toss in the shallots.
- Add the sugar, sherry vinegar, salt, and pepper. Toss to combine then reduce the heat to medium-low.
- Continue cooking, stirring frequently until deeply caramelized and softened, about 40-45 minutes. Scrape the pan as you go to remove any stuck bits.* Once done, set aside in a bowl.
Mashed Potatoes
- While the shallots are cooking, use a paring knife to score a line around the center of the potatoes. This will help with peeling later.
- Place the potatoes in a large saucepan and cover the tops with 1-inch (2.5 cm) of water. Salt the water and bring to a boil over high heat.
- Once boiling, reduce the heat to medium-low and continue boiling for 20-30 minutes until fork tender. The time will depend on how large your potatoes are.
- Drain the potatoes and set aside to cool for 15 minutes.
- Use a paper towel to help you peel the potatoes starting from the line you scored around the center (they'll still be hot so be careful). The skins should come of easily.
- Place the peeled potatoes through a potato ricer placed over a large saucepan.**
- Put the potatoes on the stove over medium heat and stir in the melted butter, gruyere (reserve about 1-2 tbsp of gruyere for topping), salt, and pepper.
- Stir in the milk a little at a time then add the cream. Mix until well combined.
- Reduce the heat to medium-low and stir occasionally for 6-8 minutes until thickened.
- Turn off the heat and stir in ⅔ of the caramelized shallots. Add more salt and pepper to taste.
- Place in a serving bowl and top with the remaining shallots, gruyere, chopped sage, and thyme leaves. Add a pat of butter on top and enjoy!
Notes
- If needed, add a small splash of water to help unstick any shallots from the pan.
- We use the same pot we boiled the potatoes in for cooking the mashed potatoes. Just rinse it with water and wipe it down before using again. That way you don't need to use an extra pot.
Nutrition
Serving: 1 serving | Calories: 326kcal | Carbohydrates: 32g | Protein: 7g | Fat: 20g | Sodium: 390mg | Fiber: 4g | Sugar: 8g
Tried this recipe?Let us know how it was by leaving a comment down below!
