Best Mashed Potatoes With Crispy Fried Shallots Recipes

Mashed Potatoes with Crispy Shallots Recipe - (4.3/5) image

Provided by á-174535

Number Of Ingredients 7

6 pounds Yukon Gold potatoes, peeled and quartered
4 peeled garlic cloves
2 cups canola oil
6 large shallots, thinly sliced
1 cup half-and-half
1 1/2 sticks butter, unsalted
Kosher salt

Steps:

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. 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. 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.

Garlic Mashed Potatoes with Crispy Fried Shallots image

Provided by Food Network

Categories side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

3 pounds russet potatoes, peeled and cut into 2-inch dice
Kosher salt and freshly ground black pepper
12 large cloves garlic
1/2 cup clarified butter
1 cup whole milk
2 large shallots, thinly sliced
1/2 cup buttermilk
1 cup rice flour
Oil, for frying

Steps:

Put the potatoes in a large saucepan and fill with water to cover by 1 inch. Salt the water until it tastes salty. Bring to a boil over medium heat and cook until potatoes are tender when pierced with the tip of a knife, 25 to 30 minutes. Drain in a colander, shaking off the excess water. Return the potatoes to the pot.
Combine the clarified butter and garlic in a small saucepan over medium-low heat. Gently roast until the garlic is soft and lightly golden, taking care not to let the cloves brown too much, 10 to 15 minutes. Add the milk, bring to a simmer over medium heat and then remove the pan from the heat. With a slotted spoon, transfer the garlic cloves to the drained potatoes.
Break down the potatoes and roasted garlic slightly using a potato masher. Pour in the hot milk-butter mixture and mash until combined and smooth. Season to taste.
Heat 1 inch of oil to 350 degrees F in a high-sided pan.
In a small bowl, soak the sliced shallots in the buttermilk. Place the rice flour in a medium bowl and season with salt and pepper. Using tongs, transfer the shallots from the buttermilk to the rice flour and toss to coat. Fry the shallots in batches until just golden brown, 2 to 3 minutes. With a slotted spoon or spider, remove to a paper-towel-lined plate to drain.
To serve, mound the mashed potatoes in a serving bowl and sprinkle with the fried shallots.