Best Caramelized Shallot And Sage Mashed Potatoes Recipes

Caramelized Shallots image

Provided by Ina Garten

Time 45m

Yield 6 servings

Number Of Ingredients 8

6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 400 degrees F.

Steps:

Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.

Buttermilk Mashed Potatoes with Caramelized Shallots image

Yield Makes 4 servings

Number Of Ingredients 4

12 ounces Yukon Gold potatoes, peeled and quartered
2 medium shallots, thinly sliced
1/2 tablespoon unsalted butter
1/2 cup well-shaken low-fat buttermilk

Steps:

Cover potatoes with salted cold water by 1 inch in a saucepan and simmer until tender, about 20 minutes.
While potatoes are simmering, cook shallots in butter in a small nonstick skillet over moderately high heat, stirring frequently, until softened and deep golden, about 8 minutes.
Drain potatoes, return to pot, and coarsely mash with a potato masher. Stir shallots into potatoes with buttermilk and salt and pepper to taste.

Mashed Yukon Gold Potatoes with Caramelized Shallots image

Provided by Melissa Clark

Yield Makes 8 to 10 servings

Number Of Ingredients 17

For shallots:
3 tablespoons unsalted butter
3 tablespoons sugar
1 pound small shallots, peeled (about 12 to 15 medium shallots)
2 sprigs fresh thyme
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For potatoes:
3 pounds Yukon Gold potatoes
1/2 cup whole milk
6 tablespoons unsalted butter, at room temperature
1/3 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Special Equipment
large heavy skillet with lid

Steps:

Make shallots:
In skillet over moderate heat, melt butter. Add sugar and stir until dissolved. Add shallots and thyme and cook, uncovered, stirring occasionally, until beginning to brown, about 15 minutes.
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.
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.)
Make potatoes:
Preheat oven to 350°F. Prick potatoes all over with fork and wrap together in aluminum foil packet. Bake until tender, about 1 1/2 hours. (Potatoes can be baked up to 2 days ahead and refrigerated; rewarm in microwave before continuing.)
In small saucepan over low heat, bring milk to simmer. While potatoes are still warm, halve and scoop out flesh into large 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.