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Caramelized Shallot Mashed Potatoes

Caramelized shallot mashed potatoes combine Yukon gold potatoes with soft, deeply golden shallots folded into a creamy mash. Simmer the potatoes until a knife slides easily into the largest pieces, then finish with warm milk, butter, and sour cream.
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Prep Time 20 minutes
Cook Time 57 minutes
Total Time 1 hour 17 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 336
Ingredients Equipment Method Notes

Ingredients
  

For the caramelized shallots
  • 1 lb shallots peeled and thinly sliced
  • 1 tbsp olive oil
  • 1.5 tsp kosher salt divided; 1/2 teaspoon for the shallots and remaining 1 teaspoon for the potatoes
For the mashed potatoes
  • 3 lb Yukon gold potatoes peeled and cut into 1 1/2-inch pieces
  • 3 qt water
  • 1 tbsp kosher salt divided; for cooking the potatoes
  • 6 tbsp unsalted butter
  • 0.75 cup whole milk warmed
  • 0.5 cup sour cream
  • 0.25 tsp black pepper

Equipment

  • 1 12-inch skillet

Method
 

Make the caramelized shallots
  1. Heat the olive oil in a 12-inch skillet over medium heat, then add the shallots and 1/2 teaspoon salt.
  2. Cook, stirring often, for 25 to 35 minutes until deeply golden and soft; lower the heat if they begin to brown too quickly.
Cook the potatoes
  1. Put the potatoes in a 5- to 6-quart pot and add the water and 1 tablespoon salt.
  2. Bring to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes until a knife slides easily into the largest pieces.
Mash and finish
  1. Drain the potatoes well and return them to the pot.
  2. Cook over low heat for 1 to 2 minutes, stirring gently, to steam off excess moisture.
  3. Add the butter, warmed milk, sour cream, remaining 1 teaspoon salt, and pepper, then mash until creamy.
  4. Fold in the caramelized shallots and serve hot.

Notes

For the deepest flavor, let the shallots cook slowly and lower the heat if they begin to brown too quickly. Refrigerate leftovers for up to 4 days; freezing is not recommended for the creamiest texture. For a dairy-free version, use plant-based butter and milk and dairy-free sour cream.