Mashed Yukon Gold Potatoes with Caramelized Shallots

Name: Mashed Yukon Gold Potatoes with Caramelized Shallots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 2 sprigs fresh thyme; 1 teaspoon kosher salt; 59 milliliters extra-virgin olive oil; 454 grams shallots, peeled (about 12 to 15 medium shallots); 79 milliliters sour cream; 3 Tbsps sugar; 6 Tbsps unsalted butter, at room temperature; 118 milliliters whole milk; 1 kilograms Yukon Gold potatoes

Mashed Yukon Gold Potatoes with Caramelized Shallots might be just the side dish you are searching for. This recipe serves 10. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 14g of fat, and a total of 256 calories. Head to the store and pick up pepper, shallots, yukon gold potatoes, and a few other things to make it today. 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 skillet over moderate heat, melt butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add sugar and stir until dissolved.

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Sugar

Add shallots and thyme and cook, uncovered, stirring occasionally, until beginning to brown, about 15 minutes.

Ingredients you will need

Shallot

Thyme

Stir in oil, breaking up any clumps of sugar, reduce heat to moderately low, and set lid ajar. Simmer, partially covered, until shallots are deep golden brown, silky, and falling apart, 1 to 1 1/2 hours. If liquid completely evaporates before shallots reach desired consistency, add 1 tablespoon water as needed.

Ingredients you will need

Shallot

Sugar

Water

Cooking Oil

Discard thyme sprigs and stir in salt and pepper. Keep warm, covered. (Shallots can be made up to 1 week ahead and refrigerated. Gently reheat in microwave before serving.)

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Salt And Pepper

Fresh Thyme

Shallot

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Microwave

Preheat oven to 350°F. Prick potatoes all over with fork and wrap together in aluminum foil packet.

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Potato

Wrap

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Aluminum Foil

Oven

Bake until tender, about 1 1/2 hours. (Potatoes can be baked up to 2 days ahead and refrigerated; rewarm in microwave before continuing.)

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Potato

Equipment you will use

Microwave

Oven

In small saucepan over low heat, bring milk to simmer. While potatoes are still warm, halve and scoop out flesh into large bowl.

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Potato

Milk

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Sauce Pan

Bowl

Add hot milk, butter, sour cream, salt, and pepper. Using potato masher, mash until smooth. (Potatoes can be mashed up to 1 day ahead and refrigerated; rewarm in microwave before serving.) Top with shallot confit and serve immediately.

Ingredients you will need

Sour Cream