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Caramelized Shallot Mashed Potatoes

Caramelized shallot mashed potatoes with deep golden, jammy shallots and creamy Yukon gold mash. Cook the shallots low and slow, then mash until smooth and finish with a buttery browned-drizzle style topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: French-inspired
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Yukon gold potatoes
  • 3 lb Yukon gold potatoes peeled and cubed
Water and seasonings for boiling
  • 1 tbsp salt for the water
Butter
  • 6 tbsp unsalted butter divided
Shallot topping
  • 6 shallots thinly sliced
  • 1 tsp fresh thyme leaves
  • 1 tsp balsamic vinegar
Dairy for mashing
  • 0.75 cup heavy cream warmed
  • 0.25 cup whole milk warmed
Final seasoning
  • 1 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the shallots
  1. Melt 2 tablespoons butter over medium-low heat, then cook the shallots for 20-25 minutes, stirring often, until deep golden.
  2. Stir in the thyme and balsamic vinegar and cook 1 minute, just until fragrant and glossy.
Boil and dry the potatoes
  1. Boil the potatoes in salted water for 15-18 minutes, until tender through.
  2. Drain and dry the potatoes for 1 minute over low heat.
Mash
  1. Mash with the remaining butter, warm cream, and warm milk until smooth and creamy.
  2. Fold in two thirds of the caramelized shallots, then season with salt and black pepper.
  3. Top with the remaining shallots and serve.

Notes

For extra silky mash, keep the cream and milk warm and mash while the potatoes are still hot. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of milk or cream. Freezing is not recommended for best texture. If you need a dairy-reduced option, use lactose-free milk/cream in the same amounts and warm before mashing.