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Caramelized Shallot Mashed Potatoes

Caramelized shallot mashed potatoes combine buttery Yukon Golds with shallots cooked until very soft and deep golden brown. The warm milk and butter make the mash creamy, while a generous topping of shallots adds a sweet, savory finish.
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Prep Time 20 minutes
Cook Time 1 hour 1 minute
Total Time 1 hour 21 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 302
Ingredients Equipment Method Notes

Ingredients
  

For the shallots
  • 1 lb shallots peeled and thinly sliced
  • 2 tbsp unsalted butter divided
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt divided; for the shallots
For the potatoes
  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 6 tbsp unsalted butter remaining butter
  • 1 cup whole milk
  • 2 tsp kosher salt for the potato water
  • 1.5 tsp kosher salt for the mashed potatoes

Equipment

  • 1 12-inch skillet

Method
 

Caramelize the shallots
  1. Melt 2 tablespoons of the butter with the olive oil in a 12-inch skillet over medium-low heat.
  2. Add the shallots and 1/2 teaspoon salt.
  3. Cook, stirring every few minutes, for 30–40 minutes, until very soft and deep golden brown.
Cook the potatoes
  1. Put the potatoes in a 6-quart pot.
  2. Cover with cold water by 1 inch.
  3. Add 2 teaspoons salt.
  4. Bring to a boil over high heat.
  5. Simmer for 15–20 minutes, until a paring knife slides easily into the largest pieces.
  6. While the potatoes cook, heat the milk and remaining 6 tablespoons butter in a microwave-safe measuring cup for 45–60 seconds, until the butter is melted and the milk is hot.
Mash and finish
  1. Drain the potatoes well.
  2. Return the potatoes to the pot.
  3. Mash, gradually mixing in the warm milk mixture.
  4. Stir in the remaining 1 1/2 teaspoons salt.
  5. Fold about three-quarters of the caramelized shallots into the potatoes.
  6. Spoon the rest of the caramelized shallots over the top.

Notes

For the smoothest mash, warm the milk and butter before mixing them into the potatoes. Refrigerate leftovers for up to 4 days; freezing is not recommended because the potatoes may become grainy. For a lactose-free version, use unsalted plant-based butter and unsweetened, unflavored plant milk.