Caramelized Shallot Mashed Potatoes Recipes

MASHED POTATOES WITH SHALLOTS

Mashed Potatoes with Shallots image

Provided by Ree Drummond : Food Network

Time 1h40m

Yield 12 servings

Number Of Ingredients 8

Ingredients

2 sticks butter, softened, plus more for the baking dish
5 pounds russet or Yukon gold potatoes
Vegetable oil, for frying
2 pounds shallots, thinly sliced into rings
8 ounces cream cheese, softened
1 cup heavy cream
1/2 to 1 teaspoon seasoned salt
Kosher salt and freshly ground pepper

Steps:

Generously butter a 4-quart baking dish. Peel the potatoes and cut into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
Heat 1/2 inch vegetable oil in a large pot over medium-high heat. Working in batches, fry the shallots until they are slightly golden, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.
Drain the potatoes in a large colander. Place them back in the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients. Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, 1/2 teaspoon kosher salt and 1 teaspoon pepper. Mash to combine.
Preheat the oven to 350 degrees F. Spread three-quarters of the shallots in the bottom of the baking dish. Scoop the mashed potatoes on top and spread them over the shallots. Sprinkle the remaining shallots on top of the potatoes.
Cut the remaining 1/2 stick butter into pieces and sprinkle over the potatoes. Bake until the butter is melted and the potatoes are warmed through, 25 to 30 minutes.
The potatoes can be made a day ahead through the end of step 4; cover and refrigerate. Before serving, dot with butter and bake for an hour.

CARAMELIZED-SHALLOT AND SAGE MASHED POTATOES

Caramelized-Shallot and Sage Mashed Potatoes image

Categories Potato Side Sauté Thanksgiving Vegetarian Quick & Easy Vinegar Fall Sage Shallot Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

Perfect Mashed Potatoes
2 tablespoons olive oil
2 cups thinly sliced shallots
1 teaspoon chopped fresh sage
1 tablespoon white balsamic vinegar
2 teaspoons sugar
Salt

Steps:

Prepare perfect mashed potatoes . Meanwhile, heat oil in heavy medium skillet over high heat. Add shallots; sauté until tender, about 2 minutes. Reduce heat to medium-low; stir until shallots are golden, about 5 minutes longer. Add fresh sage, white balsamic vinegar, and sugar; stir until caramelized, about 2 minutes. Stir shallot-sage mixture into potatoes. Season with salt.

CARAMELIZED-SHALLOT MASHED POTATOES

Caramelized-Shallot Mashed Potatoes image

Provided by Jeanne Thiel Kelley

Categories Milk/Cream Potato Side Sauté Vegetarian Quick & Easy High Fiber Shallot Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 4

Ingredients

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

Steps:

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.

CARAMELIZED-SHALLOT MASHED POTATOES

Caramelized-Shallot Mashed Potatoes image

I got this recipe from this month's Bon Appetit Magazine (March 2008). This simple recipe only calls for 4 ingredients and has the unusual step of caramelizing the shallots for added sweetness and depth! Ingredient Tip: Yukon Gold potatoes are used in place of the more traditional russets because they mash up nutty, creamy, and almost buttery. If you want, you can certainly use russets.

Provided by blucoat

Categories Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

6 tablespoons butter, divided
2 cups shallots, sliced
3/4 cup whole milk
2 lbs large yukon gold potatoes, peeled, quartered

Steps:

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.

Nutrition Facts : Calories 290.2, Fat 12.7, SaturatedFat 7.9, Cholesterol 33.6, Sodium 106.5, Carbohydrate 40.8, Fiber 2.7, Sugar 2.9, Protein 5.3

BUTTERMILK MASHED POTATOES WITH CARAMELIZED SHALLOTS

Buttermilk Mashed Potatoes with Caramelized Shallots image

Categories Potato Side Thanksgiving Low Fat Dinner Healthy Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 4

Ingredients

12 ounces Yukon Gold potatoes, peeled and quartered
2 medium shallots, thinly sliced
1/2 tablespoon unsalted butter
1/2 cup well-shaken low-fat buttermilk

Steps:

Cover potatoes with salted cold water by 1 inch in a saucepan and simmer until tender, about 20 minutes.
While potatoes are simmering, cook shallots in butter in a small nonstick skillet over moderately high heat, stirring frequently, until softened and deep golden, about 8 minutes.
Drain potatoes, return to pot, and coarsely mash with a potato masher. Stir shallots into potatoes with buttermilk and salt and pepper to taste.

CARAMELISED SHALLOT MASH

Caramelised shallot mash image

A low-fat, but creamy and delicious mash that's made to be eaten with sausages

Provided by Emma Lewis

Categories Side dish

Time 50m

Number Of Ingredients 6

Ingredients

50g butter
125g shallot (about 6), thinly sliced
2 thyme sprigs
½ tsp caster sugar
2kg Maris Piper potato , peeled and quartered
200ml milk

Steps:

Heat a large frying pan. Melt a knob of the butter and add the shallots and thyme sprigs. Cook over a low heat for 20 mins, stirring occasionally, until soft and golden. Add the sugar and cook 5-10 mins more until light brown.
Meanwhile, boil the potatoes for 15 mins or until soft. Gently heat the milk and remaining butter in a small pan, just until boiling, then drain the potatoes well and return to the cooking pan. Mash until smooth, then stir in the warm buttery milk and season well. Tip most of the shallots into the mash, discarding the thyme stalks and mix in. Top with the leftover shallots and serve straight away.

Nutrition Facts : Calories 249 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.17 milligram of sodium

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