Mashed Potatoes with Crispy Shallots

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. Grace offers other creative ideas for fluffy mashed potatoes like Mashed Potatoes with Parmesan Cheese and Fresh Thyme and Mashed Potatoes with Butternut Squash.


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  • Total Time:
  • Servings: 12

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  • 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

How to make this recipe

  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.

  2. 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.

  3. 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.

Make Ahead

The mashed potatoes can be made earlier in the day and kept at room temperature; warm over moderate heat, stirring constantly. The fried shallots can be kept in an airtight container for up to 3 days; reheat in the oven if desired.


Yukon Gold potatoes have yellow flesh and a naturally creamy texture, which makes them ideal for mashed potatoes. They're available at most supermarkets.

Contributed By Photo © Frances Janisch Published November 2009

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