Garlic-Shallot Mashed Potatoes
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.
Equipment
- Potato masher or potato ricer
Ingredients
- 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
Instructions
- 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.
NOTES
1. Potatoes - Use floury potatoes to make this recipe. Russet, Yukon, Doré, King Edward, and Maris Piper are great choices.
2. 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.
3. Potato ricer or masher - don't use a mixer! With a mixer, the starch is activated, and you get a solid gunk that resembles glue.
4. Storage
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.
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.
- Reheat:
- 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.
Nutrition
Calories: 440kcal | Carbohydrates: 52g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 796mg | Fiber: 7g | Sugar: 3g | Vitamin A: 738IU | Vitamin C: 57mg | Iron: 2mg
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