These garlic-shallot mashed potatoes are SO delicious. Creamy, wonderfully airy, and has a rich taste due to the fried shallots and garlic. Buttery and very easy to make. This is real comfort food.
Garlic-Shallot Mashed Potatoes
Of course, I often make fried potatoes, potato croquettes, and occasionally boiled potatoes (not too much, because it's not a favorite here), but when I have a delicious stew, I often serve it with mashed potatoes. Easy to make, well prepared, and of course, very tasty.
But since I put a lot of stews on the table in the winter, mashed potatoes also get boring when served repeatedly. That's why I like to alternate "normal" puree with these mashed potatoes flavored with garlic and fried shallots. And because I like this so much, I often make these. What do you think of this?
What do you need for Mashed Potatoes with Fried Shallots?
To prepare these Garlic-Shallot Mashed Potatoes, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Potatoes - Use floury potatoes to make this recipe. Russet, Yukon, Doré, King Edward, and Maris Piper are great choices.
- Butter - Use unsalted butter.
- Garlic - When fried, it gives a lot of flavor to the mashed potatoes.
- Shallot - Gives extra flavor to the potato mash. A shallot has a bit more spice compared to a regular onion.
- Milk - Makes the mashed potatoes creamy. Add it hot so that the purée does not become sticky.
How to prepare Caramelized Shallots Mashed Potatoes
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Start by boiling the potatoes in salted water. Meanwhile, melt the butter in a saucepan until melted. Add the chopped shallot to the pan and cook for 3 minutes until translucent. Add the garlic and stir-fry for 30 seconds.
- Pour the milk into the pan and season with salt and pepper. Heat until you see steam above the pan, and turn off the stove. It doesn't have to cook.
- When the potatoes are cooked, drain and let them dry. Then mash them with a masher or use a potato ricer.
- Mix the hot garlic butter mixture into the purée with a wooden spatula. Serve right away.
Garnish with some fresh parsley for a nice color effect (definitely not necessary, but I think it's so cute!). Or sprinkle Parmesan cheese or chopped chives on top.
Tips and Variations
- Bake the onion and garlic in the oven before adding them. Remove the top of the onion and garlic and place on aluminum foil. Sprinkle with some salt and olive oil and close the foil. Bake for 35 minutes in a preheated oven at 350 °F (180 °C). Remove from the oven, let cool slightly, and continue following the recipe. This gives the onion and garlic a roasted taste.
- Let the potatoes dry after cooking. This will make the mashed potatoes creamier.
- Potato ricer or masher - no mixer! With a mixer, the starch is activated, and you get a solid gunk that resembles glue.
- Keep warm until you need it. Cut a circle out of baking paper and place it on the mashed potatoes. Press lightly. You can keep the purée warm for up to thirty minutes.
In that case, the potatoes still need to be cooked more. Add a few tablespoons of milk or cream and heat the purée over low heat until the pieces become soft.
Yes, you can cook the potatoes up to two days in advance. After that, cover them airtight and keep them in the fridge.
Assume about ½ pound (200 grams) of potatoes per person.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
- Potato masher or potato ricer
- 2 ½ pounds potatoes floury, peeled, and cut into even-sized pieces.
- 1 stick butter unsalted
- 1 shallot finely chopped
- 4 cloves garlic crushed
- 4 tablespoons milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Ingredients you need per step are listed below the step in Italic
- Place the potatoes in a pan with cold water and some salt and bring them to a boil. Cook for 20 minutes until the potatoes are tender. Check doneness with a fork. If you easily pierce the potato, it is cooked. Otherwise, extend the cooking time by two minutes and repeat this test.2 ½ pounds potatoes
- In the meanwhile, melt the butter in a saucepan.1 stick butter
- Add the chopped onion and cook over medium heat for 3 minutes until translucent. Stir occasionally.1 shallot
- Add the garlic to the onion and stir-fry for 30 seconds.4 cloves garlic
- Then add the milk and season with salt and pepper. Heat until you see steam above the pan. Then turn off the heat (it doesn't have to boil).4 tablespoons milk, 1 teaspoon salt, ½ teaspoon ground black pepper
- When the potatoes are cooked, drain them and let them boil dry for a few seconds. Then mash them with a potato ricer or use a potato masher.
- Pour the milk mixture into the purée and stir with a wooden spatula. Serve right away.
Keep warm until you need it. Cut a circle out of baking paper and place it on the mashed potatoes. Press lightly. You can keep the purée warm for up to thirty minutes. When you are going to store it, let it cool down quickly.
- Refrigerator - covered, garlic mashed potatoes are good for up to 3 days.
- Freezer - You can freeze mashed potatoes very well. Place the purée in a freezer bag or container and freeze for up to 2 months. Then, let it thaw in the refrigerator.
- Stove - on low to medium heat in a skillet, until warm. Add some extra butter just before serving;
- Oven - 30 minutes at 350 °F (180 °C).
- Slow cooker - 2 to 4 hours on low.
- Or reheat in the microwave.