Garlic Gold Potato Mash With Crispy Fried Shallots

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Garlic Gold Potato Mash With Crispy Fried Shallots

These are a-PEEL-ing

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings

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)

US Customary - Metric

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