4 years ago1,000+ Views
The most fluffy and creamy mashed potatoes I've tried so far. Ingredients: 6 pounds Yukon Gold potatoes, peeled and quartered (see Note) 4 peeled garlic cloves 2 cups canola oil 6 large shallots, thinly sliced (1 1/2 cups) 1 cup half-and-half 1 1/2 sticks (12 tablespoons) unsalted butter Kosher salt Instructions: 1. 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. 2. Meanwhile, in a medium skillet, heat the canola oil until shimmering. 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. 3. 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.
My grandmother (from my dad's side) makes the best crispy shallots. She always gives our family a container and I would just eat it as a snack. I never thought of using it on mashed potatoes.
I love love love garlicky potatoes :)
Those crispy shallots sound amazing!!!!