creamy mash with fried shallots
photo by Jennifer Johnson
Creamy mashed potatoes can only be made better with the addition of something crunchy on top. Just be sure to fry the shallots right before serving, because if they are made too far in advance they’ll lose their crispiness.
- 8 medium Yukon gold potatoes
- Kosher salt, to taste
- 2-4 tablespoons unsalted butter
- 1/2 cup whole milk (or cream)
- Freshly ground black pepper, to taste
- Vegetable oil, for frying
- 2 large shallots, peeled and thinly sliced
- Peel and dice potatoes and add to a large stockpot with enough cold water to cover. Add a pinch of salt and bring to a boil; reduce heat and simmer until potatoes are fork tender, about 30 minutes. Drain potatoes. Place potatoes, a few at a time, through a ricer and return to stockpot. Add 2 tablespoons butter and 1/4 cup milk and mash until combined. Season with salt and pepper. Add more butter or milk as needed to reach desired consistency. Keep pot over low heat.
- Meanwhile, add enough oil to a small sauté pan to just cover bottom and place over medium-high heat. Add shallots and fry until lightly golden brown, stirring occasionally, 5-10 minutes (reduce heat as needed to prevent shallots from burning). Using a slotted spoon, transfer shallots to a paper towel-lined plate. Season with salt while warm.
- Transfer mashed potatoes to a serving bowl and top with fried shallots. Serve warm.