Mashed Potatoes with Crispy Fried Shallots
- Level: Easy
- Yield: 6 - 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 749
- Total Fat
- 61
- Saturated Fat
- 13
- Carbohydrates
- 47
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 61
- Sodium
- 716
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
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
Directions
- 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!