Mashed Potatoes With Crispy Shallots

Name: Mashed Potatoes With Crispy Shallots
Ingredients: 6 pounds Yukon Gold potatoes peeled and quartered (see Note); 4 peeled garlic cloves; 2 cups canola oil; 6 large shallots thinly sliced (1 1/2 cups); 1 cup half-and-half; 1 1/2 sticks unsalted butter (12 tablespoons); Kosher salt; Tip: Yukon Gold potatoes have yellow flesh and a naturally creamy texture, which makes them ideal for mashed potatoes. They're available at most supermarkets.

8 ingredients

1 steps

Ingredients

6 pounds Yukon Gold potatoes peeled and quartered (see Note)
4 peeled garlic cloves
2 cups canola oil
6 large shallots thinly sliced (1 1/2 cups)
1 cup half-and-half
1 1/2 sticks unsalted butter (12 tablespoons)
Kosher salt
Tip: Yukon Gold potatoes have yellow flesh and a naturally creamy texture, which makes them ideal for mashed potatoes. They're available at most supermarkets.

Directions

1

{"0":"In a large pot, cover the quartered potatoes and garlic cloves with cold water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a fork, about 20 minutes.","2":"Meanwhile, in a medium skillet, heat the canola oil until shimmering. Add the shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden, about 15 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain.","4":"Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl. Just before serving, sprinkle the shallots with salt and garnish the potatoes with the shallots."}