Herb Mashed Potatoes & Caramelized Shallots
These mashed potatoes are anything but ordinary! Yukon Gold potatoes create the perfect creamy base, while butter and cream add richness. Fresh herbs like parsley, thyme, and chives bring a bright, earthy flavour that’s perfectly balanced by sweet, jammy caramelized shallots. Drizzled with rich olive oil, this dish takes mashed potatoes to the next level. Whether you’re serving them for a special occasion or as a delicious side for any meal, they’re sure to impress.
Ingredients
- 2 lbs Yukon Gold potatoes peeled and diced
- ¼ cup extra virgin olive oil divided
- ½ cup chopped fresh herbs such as parsley, thyme, and chives
- Salt and pepper to taste
- 5-6 shallots thinly sliced
- 2 tablespoons butter
- 1 tablespoon brown sugar
- Butter and cream to taste for mashing the potatoes
Instructions
- Boil the diced potatoes in a large pot of salted water until tender. Drain well.
- In a separate skillet, melt half the olive oil and the butter over medium heat. Add the sliced shallots and cook until they start to caramelize, about 10-15 minutes.
- Stir in the brown sugar and continue cooking until the shallots are jammy and golden brown.
- Mash the boiled potatoes in a large bowl. Gradually add butter and cream to the mashed potatoes, stirring until smooth and creamy.
- Season with salt and pepper to taste.
- Drizzle the mashed potatoes with extra virgin olive oil.
- Serve the herb mashed potatoes topped with the jammy caramelized shallots along side youre favourite dishes, or holiday meals.
- Enjoy!
Notes
- Choosing Potatoes: Yukon Gold potatoes are ideal for this recipe because they have a naturally creamy texture, making them perfect for mashing. You can also use Russet potatoes for a fluffier texture.
- Creaminess: Adjust the butter and cream according to your desired consistency. For extra creaminess, use heavy cream or half-and-half. For a lighter version, opt for milk or sour cream.
- Caramelizing Shallots: Be patient when caramelizing the shallots. Cooking them over medium heat and stirring frequently will help them become soft and jammy without burning. The sugar helps them get that sweet, golden brown color.
- Make Ahead: You can prepare the mashed potatoes and caramelized shallots ahead of time. Store them separately in the fridge for up to 2 days. Reheat gently in the oven or on the stovetop before serving.
- Vegan Option: To make this dish vegan, simply substitute the butter and cream with olive oil or a dairy-free butter and non-dairy milk, like almond milk or oat milk.
- Leftovers: Leftover mashed potatoes can be transformed into a comforting potato cake. Just shape them into patties, coat with breadcrumbs, and fry until golden for a delicious twist!
- Storing Leftovers: Once cooled, store the mashed potatoes and shallots separately in airtight containers. The mashed potatoes will keep in the refrigerator for up to 3-4 days.
- Oven Method: For best results, reheat the mashed potatoes in a covered baking dish at 350°F (175°C) for 20-25 minutes, adding a little extra butter or cream to restore their creaminess. Stir occasionally to ensure even heating.
- Stovetop Method: Reheat the mashed potatoes on low heat, stirring occasionally and adding a bit of milk or cream to help smooth them out if needed.
- Microwave Method: Reheat the mashed potatoes and shallots in the microwave in short intervals, stirring in between, until warmed through.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife