Cooking Potatoes 100 Ways - Caramelized Shallot Mashed Potatoes - Ep 55

By Tasty · 50 min

Ingredients

Instructions

1. Heat the butter and oil in a large nonstick skillet over medium-low heat until the butter melts. Add the sliced shallots and cook, stirring occasionally, until they begin to soften and break down, about 5 minutes.
2. Lower the heat to low and cook, stirring often, for 30 to 35 minutes, until the shallots are deep golden and caramelized. Remove from the heat and set aside.
3. Put the potatoes in a large pot, cover with cold water and season generously with salt. Bring to a boil over high heat.
4. Reduce to low and simmer, stirring occasionally, for 12 to 15 minutes, until very tender when pierced with a fork.
5. Meanwhile, combine the cream, butter, thyme sprig and smashed garlic in a saucepan. Cook over medium heat, stirring occasionally, until the butter melts and the mixture just starts to simmer, about 5 minutes. Remove from the heat and steep for 5 minutes.
6. Strain the cream mixture through a fine-mesh sieve into a heatproof bowl and discard the solids.
7. Drain the potatoes and let them stand in the colander for about 3 minutes to dry out. Mash until smooth using a masher or ricer, or press through a fine-mesh sieve.
8. Return the potatoes to the pot over medium-low heat. Gradually stir in the cream mixture until fully incorporated and creamy after each addition. Add the Gruyère, sour cream, Parmesan and about three-quarters of the shallots, stirring until the cheese melts. Season with salt and black pepper.
9. Transfer to a serving dish, top with the remaining shallots and garnish with extra thyme and pepper if desired. Serve warm, with gravy if using.

Summarized from Tasty's video. Watch it for the details.

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