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Creamy Garlic Herb Mashed Potatoes with Crispy Shallots

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These creamy garlic herb mashed potatoes with crispy shallots are a happy accident turned into a beloved side dish. Yukon Gold potatoes are boiled with garlic cloves for a mellow, sweet flavor, then mashed with butter and cream, and topped with buttery, crispy shallots.

Ingredients

Scale
  • 2 pounds (about 900g) Yukon Gold potatoes
  • 6 to 8 garlic cloves, peeled
  • 4 tablespoons (56g) unsalted butter
  • 1/2 cup (120ml) heavy cream
  • 1 1/2 teaspoons (9g) fine sea salt, plus more to taste
  • 1/2 teaspoon (2g) freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 3 medium shallots, thinly sliced into rings
  • 2 tablespoons (28g) unsalted butter
  • 1 teaspoon fresh thyme leaves
  • Flaky sea salt, for finishing

Instructions

  1. Peel the Yukon Gold potatoes and cut them into 1-inch chunks. Place in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt.
  2. Add the peeled garlic cloves to the pot with the potatoes.
  3. Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15 to 20 minutes, until a knife slides easily into the potato chunks.
  4. Drain the potatoes and garlic in a colander. Let them sit for about 2 minutes to allow excess steam to escape.
  5. While the potatoes drain, combine the heavy cream and 4 tablespoons of butter in a small saucepan or microwave-safe bowl. Heat until the butter is melted and the mixture is warm, but not boiling.
  6. Return the drained potatoes and garlic to the pot. Mash them with a potato masher or pass them through a ricer.
  7. Pour the warm cream and butter over the mashed potatoes. Fold together gently. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Taste and adjust seasoning.
  8. Gently stir in the chopped chives and parsley. Reserve a small amount for garnish.
  9. While the potatoes are cooking, melt 2 tablespoons of butter in a small skillet over medium heat. Add the sliced shallots in a single layer. Cook for 5 to 7 minutes, stirring occasionally, until deep golden brown and crispy. In the last 30 seconds, toss in the fresh thyme leaves.
  10. Transfer the mashed potatoes to a serving bowl. Top with the crispy shallots and any butter left in the skillet. Sprinkle with flaky sea salt and the reserved fresh herbs. Serve immediately.

Notes

Don’t overwork the potatoes to avoid a gluey texture. Warm the dairy before adding to keep the potatoes hot. Watch the shallots closely as they can burn quickly. Season in layers for best flavor. Store leftovers with potatoes and shallots separately.

Nutrition

Keywords: mashed potatoes, garlic mashed potatoes, crispy shallots, creamy mashed potatoes, holiday side dish, comfort food

Find it online: https://cookluma.com/creamy-garlic-herb-mashed-potatoes-with-crispy-shallots/