Ingredients
For the Crispy Shallots
- 1/2 cup vegetable oil
- 1 pound shallots, thinly sliced (about 5 large)
For the Mashed Potatoes
- 4 pounds russet potatoes, peeled and cut into 2-inch cubes
- 4 teaspoons fine sea salt
- 1 ¼ cups (2 ½ sticks) unsalted butter, softened
- ⅔ cup whole milk
- ¾ teaspoon garlic powder
Instructions
- Fry the Shallots: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add the thinly sliced shallots. Cook, stirring often, until they turn golden brown and crispy, about 10-14 minutes. Use a slotted spoon to transfer the shallots to a paper towel–lined plate to drain excess oil. Reserve the infused oil in the skillet for later use.
- Cook the Potatoes: Place the peeled and cubed potatoes in a large pot and cover with cold water. Add 3 teaspoons of the sea salt to the water and bring to a boil over high heat. Cook the potatoes until just fork tender, approximately 15 minutes. Drain the potatoes thoroughly.
- Prepare Butter and Milk Mixture: In the same pot used to cook the potatoes, combine the softened butter and whole milk. Warm over medium-low heat, stirring occasionally until the butter melts completely, about 2 minutes. This creates a rich base for the mashed potatoes.
- Mash the Potatoes: Using a potato ricer, rice the hot potatoes directly over the warm butter and milk mixture to create fluffy mashed potatoes. If you don’t have a ricer, mash gently with a masher, taking care not to overwork to avoid gummy texture. Stir in garlic powder and the remaining 1 teaspoon of salt for seasoning.
- Combine and Serve: Fold about three-quarters of the crispy shallots into the mashed potatoes to infuse them with crunch and flavor. Adjust seasoning to taste. To finish, drizzle the reserved shallot oil over the top and garnish with the remaining crispy shallots for added texture and aroma. Serve immediately.
Notes
- For the crispiest shallots, slice them thinly and cook over medium-high heat making sure to stir frequently.
- If a potato ricer isn’t available, use a potato masher gently to avoid overmixing and resulting in gluey texture.
- Use russet potatoes for the fluffiest mashed potatoes; Yukon Gold can be used but will yield a creamier, denser mash.
- Adjust the amount of garlic powder and salt according to personal preference and dietary needs.
- Leftover mashed potatoes can be reheated with a splash of milk to retain their creaminess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Frying and Stovetop
- Cuisine: American
