Garlic Gold Potato Mash With Crispy Fried Shallots

Sorry I didn’t take more photos of the potatoes in progress. I have actual nightmares of that weird ugly foam that comes to the top of the pot while the potatoes are boiling. Gag.

Something about shallots just seems fancy and upscale. They’re just a milder onion, really. Crispy shallots sounds like something on the menu at white linen tablecloth restaurants. I love things that sound fancier than they are.

Spoiler alert: Crispy shallots take like 3-5 minutes to crisp up.

*wink wink* I won’t say a word to your insufferable grandmother-in-law that has to work how lousy your housework is into the conversation even though you dusted the baseboards before she came over.

I like Yukon gold potatoes for this mash because they’re so perfectly buttery and creamy in texture and that contrasts PERFECTLY with those crispy shallots. Another secret is boiling up whole cloves of garlic with the potatoes. I love a good food hack.

Yep I just showed you the same photo subject at umpteen different angles. I regret nothing.

Garlic Gold Potato Mash With Crispy Fried Shallots

These are a-PEEL-ing
5 from 16 votes
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Calories: 311kcal

Ingredients

For the potatoes:

  • 2 pounds yukon gold potatoes (peeled and quartered)
  • 5 cloves garlic
  • 1 stick unsalted butter
  • ½ cup sour cream
  • ½ cup milk
  • salt and black pepper, to taste (don't be shy–it will take a good bit of both)

For the shallots:

  • oil for frying (tested with peanut, but could also use canola)
  • 2 shallots (peeled and thinly sliced into rings)
  • ½ tsp salt
  • ¼ tsp black pepper

For garnish:

  • 2 Tbsp fresh parsley (minced)

Instructions

For the potatoes:

  • Add potatoes and garlic to large stockpot. Cover with cold water until water is least 2 inches over top of potatoes.
  • Add pot to stove and cook over high heat. Once the potatoes are at a full boil, cook for 30 minutes or until tender.
  • Drain potatoes. Add to stand mixer fitted with a whisk attachment. Add in butter, sour cream, milk, salt and pepper. Beat on low until butter is mixed in and melted, stopping to scrape sides if necessary. Taste and add more salt and pepper if necessary. Turn up speed to medium-high and whip for 5 to 10 minutes, or until fully whipped.

For the shallots:

  • Heat 1/2" of oil in a large skillet over medium high heat. Oil is hot enough when a wooden spoon handle sizzles in the oil.
  • Carefully and slowly add shallots to skillet. Fry for 3-5 minutes, stirring occasionally, or until browned and crispy.
  • Remove shallots with a slotted spoon and place on a paper towl lined plate. Sprinkle with salt and pepper.

To serve:

  • Place potatoes on a serving platter.
  • Top with shallots and parsley.

Notes

I like to reserve the leftover shallot oil for a later use, like searing chicken or to make a stir-fry. It’s next level stuff. Just refrigerate it and it’ll be good for a couple weeks or so in the fridge.

Nutrition

Calories: 311kcal | Carbohydrates: 30g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 52mg | Sodium: 231mg | Potassium: 735mg | Fiber: 4g | Sugar: 3g | Vitamin A: 730IU | Vitamin C: 33mg | Calcium: 76mg | Iron: 1mg
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9 thoughts on “Garlic Gold Potato Mash With Crispy Fried Shallots

  1. 5 stars
    Ahhh….let’s forget the in-progress photos. These final photos tell it all and I can’t wait to give this a try…especially with extra crispy fried shallots.

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