30-Minute Caramelized Shallot Mashed Potatoes
Deliciously creamy mashed potatoes with sweet, golden caramelized shallots and a hint of garlic. This quick and easy side dish is perfect for weeknight dinners or festive meals, offering a fiber-rich, low-saturated-fat option the whole family will enjoy.
Equipment
- 1 Large Saucepan
- 1 Medium Skillet
- 1 Mixing bowl
- 1 potato masher or hand mixer
- Measuring Cups and Spoons
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cubed
- 3 tablespoons butter salted or unsalted
- 6 large shallots thinly sliced
- 2 tablespoons minced garlic
- ¼ cup milk whole or 2%
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Potatoes: Begin by peeling your Yukon Gold potatoes and cutting them into evenly sized chunks, about 1 to 2 inches each. This ensures they cook evenly and mash smoothly later. Rinse the potatoes under cold water to remove excess starch, which helps achieve a creamy texture. Place the potatoes in a large saucepan and add enough cool water to cover them by about 1–1.5 inches.
- Boil the Potatoes: Place the saucepan over medium-high heat and bring the water to a gentle boil. Once boiling, reduce the heat to medium-low so the potatoes simmer steadily. Cook uncovered until the potatoes are fork-tender, about 15–20 minutes. You’ll know they’re done when a fork slides easily through the largest pieces without resistance.
- Caramelize the Shallots: While the potatoes are cooking, heat a medium skillet over medium heat. Add the butter and let it melt completely, swirling the pan gently to coat the bottom. Once the butter is hot, add the sliced shallots. Stir frequently to ensure even cooking and prevent burning. Allow the shallots to cook slowly until they become a deep golden brown and release their natural sweetness, approximately 8–10 minutes.
- Infuse with Garlic: Once the shallots are caramelized, reduce the heat to low. Add the minced garlic to the skillet and stir constantly for about 1 minute, just until fragrant. Be careful not to let the garlic burn, as it will become bitter. Remove the skillet from heat and set aside.
- Drain and Cool the Potatoes: Once the potatoes are tender, carefully drain them in a colander. Allow them to cool slightly for a few minutes so they are easier to handle. While still warm, return the potatoes to the saucepan or a large mixing bowl for mashing.
- Mash the Potatoes: Add the milk to the warm potatoes. Using a potato masher or an electric hand mixer, mash the potatoes until they reach a smooth, creamy consistency. If you prefer ultra-smooth potatoes, use a hand mixer on low speed, but be careful not to overmix, as this can make them gluey.
- Incorporate the Shallots and Garlic: Gently fold the caramelized shallots and garlic mixture into the mashed potatoes, distributing evenly without breaking up the texture. The sweet, golden shallots will infuse the potatoes with a rich, savory flavor and a touch of caramelized sweetness.
- Season to Taste: Season the mashed potatoes generously with salt and freshly cracked black pepper. Taste and adjust as needed. Using coarse salt flakes adds an extra pop of flavor and enhances the richness of the dish.
- Optional Garnish and Serving: For a special touch, consider garnishing with freshly grated Parmesan, Gruyère, or a sprinkle of minced fresh chives. Serve immediately while warm, or keep covered in a low oven (about 200°F) until ready to serve.
- Tips for Perfect Texture: Always start mashing while the potatoes are warm for a creamier consistency.Don’t rush the shallot caramelization; slow cooking enhances sweetness.Adjust milk gradually to control the potato texture; too much makes it runny.Serve as a hearty side for roasted meats, vegetables, or holiday feasts.
Notes
- Yukon Gold potatoes are ideal for creamy, buttery mashed potatoes; red potatoes can be used for a firmer texture.
- Slowly caramelize shallots to bring out their natural sweetness and balance the garlic’s flavor.
- Add milk gradually to achieve your preferred consistency—too much can make the mash runny.
- Use fresh cracked salt and black pepper for maximum flavor.
- For richer mashed potatoes, consider blending butter with olive oil or adding a splash of cream or Greek yogurt.
- Handle the potatoes gently when folding in shallots to maintain a light, fluffy texture.
- This recipe works well for meal prep; reheat gently with a splash of milk to restore creaminess.
