Countdown to Thanksgiving: Mashed Potatoes with Crispy Shallots

"Simple" should never equate to "boring." While I'm a fan of mashed potatoes made rich with lots of milk and butter, it's not a dish I'd want to eat every night. But it's just so easy (and cheap!). So anytime I can find a way to "gussy" a recipe like that up, I jump at the chance. Here's one such example. A few crispy shallots thrown on top can make all the difference...crunchy texture and nice sweet taste.

Just be careful. While I've posted the recipe as written, my shallots took nowhere near this long to cook. Make sure you don't let them burn.

If you've never mashed potatoes with a ricer, run out and get one. The perfect tool for fluffy mashers every time....

Mashed Potatoes with Crispy Shallots
From Food and Wine magazine.
Makes 12 servings.

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 tablespoons) unsalted butter
Kosher salt


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.