Mashed Yukon Gold Potatoes With Caramelized Shallots Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven.
• Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry.
• Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.

Steps:

• Peel and cut potatoes into a ½-inch dice. To prevent potatoes from wobbling as you dice, cut a flat base for the potato to rest on as you make your slices. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place potatoes in a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, 15-20 minutes.
• Drain the potatoes in a colander, then add back to the pot. Turn heat to low and let the potatoes release additional moisture, 1-2 minutes. Turn off the heat.Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot.
• With the pot over low heat, gently fold in butter and sour cream, mixing just enough to melt and incorporate; overmixing will result in a gluey texture. Add the milk a splash at a time, gently mixing to incorporate; repeat until you reach your desired consistency. (You may have milk left over.) Season to taste with salt and pepper. Transfer to serving bowl; garnish with extra butter and/or freshly chopped chives, optional. Serve immediately.

Steps:

• Generously butter a 4-quart baking dish. Peel the potatoes and cut into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
• Heat 1/2 inch vegetable oil in a large pot over medium-high heat. Working in batches, fry the shallots until they are slightly golden, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.
• Drain the potatoes in a large colander. Place them back in the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients. Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, 1/2 teaspoon kosher salt and 1 teaspoon pepper. Mash to combine.
• Preheat the oven to 350 degrees F. Spread three-quarters of the shallots in the bottom of the baking dish. Scoop the mashed potatoes on top and spread them over the shallots. Sprinkle the remaining shallots on top of the potatoes.
• Cut the remaining 1/2 stick butter into pieces and sprinkle over the potatoes. Bake until the butter is melted and the potatoes are warmed through, 25 to 30 minutes.
• The potatoes can be made a day ahead through the end of step 4; cover and refrigerate. Before serving, dot with butter and bake for an hour.

Steps:

• Make shallots:
• In skillet over moderate heat, melt butter. Add sugar and stir until dissolved. Add shallots and thyme and cook, uncovered, stirring occasionally, until beginning to brown, about 15 minutes.
• Stir in oil, breaking up any clumps of sugar, reduce heat to moderately low, and set lid ajar. Simmer, partially covered, until shallots are deep golden brown, silky, and falling apart, 1 to 1 1/2 hours. If liquid completely evaporates before shallots reach desired consistency, add 1 tablespoon water as needed.
• Discard thyme sprigs and stir in salt and pepper. Keep warm, covered. (Shallots can be made up to 1 week ahead and refrigerated. Gently reheat in microwave before serving.)
• Make potatoes:
• Preheat oven to 350°F. Prick potatoes all over with fork and wrap together in aluminum foil packet. Bake until tender, about 1 1/2 hours. (Potatoes can be baked up to 2 days ahead and refrigerated; rewarm in microwave before continuing.)
• In small saucepan over low heat, bring milk to simmer. While potatoes are still warm, halve and scoop out flesh into large bowl. Add hot milk, butter, sour cream, salt, and pepper. Using potato masher, mash until smooth. (Potatoes can be mashed up to 1 day ahead and refrigerated; rewarm in microwave before serving.) Top with shallot confit and serve immediately.

Steps:

• Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add sliced shallots and cook until tender and brown, stirring often, about 20 minutes. Transfer shallots to small bowl. Add milk to skillet. Set aside.
• Meanwhile, place quartered potatoes in large saucepan. Add enough cold water to pan to cover potatoes by 1 1/2 inches. Bring to boil, reduce heat to medium, and simmer until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan and stir over medium heat until dry, about 1 minute. Add remaining 4 tablespoons butter. Bring milk in skillet to simmer, scraping up any browned bits. Add hot milk to potatoes. Mash potatoes. Stir in caramelized shallots and season to taste with salt and pepper.

Steps:

• Cut potatoes into pieces (the smaller they are, the faster they will cook).
• Place potatoes and garlic in a large saucepan.
• Bring to a boil.
• Cook on medium heat for 15 minutes, or until potatoes are tender.
• Drain, but do not discard garlic.
• Add remaining ingredients, and mash with a potato masher until smooth.
• Add additional milk if necessary.
• If desired, season with additional salt and pepper.

Steps:

• Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add sliced shallots and cook until tender and brown, stirring often, about 20 minutes. Transfer shallots to small bowl. Add milk to skillet. Set aside.
• Meanwhile, place quartered potatoes in large saucepan. Add enough cold water to pan to cover potatoes by 1 1/2 inches. Bring to boil, reduce heat to medium, and simmer until potatoes are tender, about 15 minutes. Drain.
• Return potatoes to pan and stir over medium heat until dry, about 1 minute. Add remaining 4 tablespoons butter. Bring milk in skillet to simmer, scraping up any browned bits. Add hot milk to potatoes. Mash potatoes. Stir in caramelized shallots and season to taste with salt and pepper.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not completely falling apart, 15 to 20 minutes. Drain and return to the pot.
• Add cream cheese, sour cream, and butter; mash with a potato masher until potatoes are mashed and everything is incorporated. Add Parmesan cheese, 1/4 cup milk, garlic paste, garlic salt, salt, and pepper; mix with a large wooden spoon until combined. Taste and adjust salt and pepper if needed. Stir in chives and add more milk if you want a creamier consistency.