These Mashed Potatoes with Caramelized Shallots are so good they may just compete to be the star of the meal.
Caramelizing shallots makes them sweet and adds depth of flavour. It takes a bit of time but you can do it while the potatoes are cooking. Believe me…it will be worth it!
Shallots are a smaller stronger version of an onion. If you don’t have shallots or can’t find them you can substitute finely diced yellow onion.
The milk and the shallots add a bit of sweetness and lots of flavour to these potatoes!
As you can see in the photo above I served them with Chateaubriand with Mushroom Sauce. Ooh la la! That was a fancy meal!
And damned delicious, if I do say so myself! The beefy mushroom sauce adds a wonderful gravy like hit to the potatoes as well!
- 2 lbs potatoes Yukon Gold are good
- 2 cups sliced shallots about 8
- 3/4 cup whole milk
- 6 Tbsps butter divided 2 + 4
- Melt butter in heavy skillet. Add shallots and cook over medium heat until brown and tender, about 20 minutes. Stir often and check the heat so they don't burn. When done set them aside and reserve skillet. You are going to heat the milk in it to get all the shallot flavouring possible.
- While the shallots are cooking, peel and cut the potatoes into 2-3" chunks. Cover potatoes with cold water by about 1" in a large sauce pan. Bring to a boil and then cook over medium heat until tender, about 15-20 minutes. Drain potatoes and return to the pan. Stir them over medium heat for about a minute to remove excess moisture. Cover and set aside.
- Heat milk in the shallot skillet scraping up any brown bits. Mash potatoes, add remaining 4 Tbsps butter. Add hot milk to the potatoes. Stir in the shallots. Salt and pepper to taste.