Caramelized Shallot Mashed Potatoes

Caramelized Shallot Mashed Potatoes

6 tablespoons (3/4 stick) butter, divided
2 cups sliced shallots
3/4 cup whole milk
2 pounds large Yukon Gold potatoes, peeled, quartered

Melt 2 tablespoons butter in heavy medium skillet over medium heat.
Add sliced shallots and cook until tender and brown, stirring often,
about 20 minutes. Transfer shallots to small bowl. Add milk to
skillet. Set aside.

Meanwhile, place quartered potatoes in large saucepan. Add enough
cold water to pan to cover potatoes by 1 1/2 inches. Bring to boil,
reduce heat to medium, and simmer until potatoes are tender, about
15 minutes. Drain. Return potatoes to pan and stir over medium heat
until dry, about 1 minute. Add remaining 4 tablespoons butter.
Bring milk in skillet to simmer, scraping up any browned bits. Add
hot milk to potatoes. Mash potatoes. Stir in caramelized shallots
and season to taste with salt and pepper.

Those mashed potatoes sound really good, I bet the caramelized shallots add a lot of flavor.

Thanks. It’s a great side dish.

This recipe sounds really good.

Every Thanksgiving, I use to peel and boil pounds of potatoes for mashing. But a couple of years ago I went with a good name brand of flakes and no one complained or knew the difference. So now I usually make instant mashed potatoes. I will try the instant on this recipe.