Mashed Potatoes with Crispy Fried Shallots
- Vegetable oil, for frying
- 1 1/2 cups heavy cream
- 4 pounds russet potatoes, peeled and cut into equal-size chunks
- Coarse kosher salt and freshly ground black pepper
- 3 shallots, thinly sliced
- 1 tablespoon all-purpose flour
Heat some vegetable oil in a skillet over medium heat. Add the flour to a small bowl and season with salt and pepper, to taste. Coat the sliced shallots in the seasoned flour. Drop the shallots in the hot oil ,a few at a time to avoid clumps, and fry until dark golden in color. Transfer the shallots to a paper towel lined dish and sprinkle with salt, to taste.
In a large pot, add the potatoes and cover with water. Season the water with a heavy pinch of salt. Bring to a boil over medium heat, then lower the heat to a simmer. Cook the potatoes until fork tender, about 15 minutes. Immediately drain the potatoes and put them through a food mill, into a large bowl. If you don't have a food mill, you can hand mash or use a hand mixer, but be sure to not over whip if using an electric mixer.
Slowly heat the cream in a small heavy-bottomed saucepan over low heat.
Mix the hot cream into the potatoes and season with a little salt and pepper, to taste. Taste and adjust seasoning, if needed. Top the potatoes with crispy fried shallots and serve. Eat and enjoy!
Recipe courtesy of Claire Robinson, 2010
Recipe courtesy of Food Network Kitchen