Mashed Potatoes with Crispy Shallots

Name: Mashed Potatoes with Crispy Shallots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 473 milliliters canola oil; 4 peeled garlic cloves; 237 milliliters half-and-half; 12 servings Kosher salt; 355 milliliters large shallots, thinly sliced; 12 Tbsps 1/2 sticks unsalted butter; 3 kilograms Yukon Gold potatoes, peeled and quartered (see Note)

You can never have too many side dish recipes, so give Mashed Potatoes with Crispy Shallots a try. One serving contains 294 calories, 7g of protein, and 18g of fat. This recipe serves 12. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of canolan oil, garlic cloves, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Thanksgiving. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large pot, cover the quartered potatoes and garlic cloves with cold water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a fork, about 20 minutes.

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Whole Garlic Cloves

Potato

Water

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Pot

Meanwhile, in a medium skillet, heat the canola oil until shimmering.

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Canola Oil

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Frying Pan

Add the shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden, about 15 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain.

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Shallot

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Slotted Spoon

Paper Towels

Drain the potatoes and garlic in a colander, shaking out the excess water.

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Potato

Garlic

Water

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Colander

Add the half-and-half and butter to the pot and heat until melted.

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Butter

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Pot

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.

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Potato

Garlic

Salt