How To Make Mashed Potatoes with Crispy Shallots
The crunch of the shallots adds a fun texture and a fuller taste to these ultra-creamy and fluffy mashed potatoes; the perfect side dish to any meal.
In a large pot, cover the quartered potatoes and garlic cloves with cold water and bring to a boil. Simmer over moderate heat for about 20 minutes until the potatoes are tender when pierced with a fork.
In a medium skillet, heat the canola oil until shimmering. Add the shallots in a single layer and cook over moderate heat for about 15 minutes, stirring frequently, until they are golden.
Using a slotted spoon, transfer the shallots to paper towels to drain.
Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat.
Press the potatoes and garlic through a ricer into the pot and season with salt. Stir and cook over moderate heat until very hot.
Transfer the mashed potatoes to a bowl. Just before serving, sprinkle the shallots with salt and garnish the potatoes with the shallots.
- Calories: 654.14kcal
- Fat: 50.42g
- Saturated Fat: 11.48g
- Trans Fat: 0.61g
- Monounsaturated Fat: 26.66g
- Polyunsaturated Fat: 10.86g
- Carbohydrates: 47.55g
- Fiber: 6.29g
- Sugar: 5.80g
- Protein: 6.36g
- Cholesterol: 37.99mg
- Sodium: 787.17mg
- Calcium: 68.88mg
- Potassium: 1122.20mg
- Iron: 2.29mg
- Vitamin A: 116.69µg
- Vitamin C: 48.37mg
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