Mashed Potatoes with Crispy Shallots

By BobD

For ultrafluffy potatoes, Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey

Ingredients

• 6 pounds Yukon Gold potatoes, peeled and quartered (see Note)
• 4 peeled garlic cloves
• 2 cups canola oil
• 6 large shallots, thinly sliced (1 1/2 cups)
• 1 cup half-and-half
• 1 1/2 sticks (12 tablespoons) unsalted butter
• Kosher salt

Details

Servings 12
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

In a large pot, cover the quartered potatoes and garlic cloves with cold water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a fork, about 20 minutes.

Meanwhile, in a medium skillet, heat the canola oil until shimmering. Add the shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden, about 15 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain.

Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl. Just before serving, sprinkle the shallots with salt and garnish the potatoes with the shallots.