MASHED POTATOES WITH CRISPY SHALLOTS

MASHED POTATOES WITH CRISPY SHALLOTS image

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 (1-1/2 cups)
1 cup half and half
1-1/2 sticks (12 T.) unsalted butter
Kosher salt

Steps:

In 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. Make ahead: Mashed potatoes can be made earlier in the day and kept at room temperature; warm over moderate heat, stirring constantly. Serves 12. Variation: Omit shallots and oil. Add 2 T. fresh chopped thyme and 1 cup fresh grated parmesan cheese just before serving. Bon Appetit!