Caramelized Shallot Mashed Potatoes

Crème fraîche lends a tangy creaminess to this traditional holiday favorite, and the sweetness of the caramelized shallots adds additional depth.

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Caramelized Shallot Mashed Potatoes
Crème fraîche lends a tangy creaminess to this traditional holiday favorite, and the sweetness of the caramelized shallots adds additional depth.
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3711 calories
391 g
520 g
222 g
61 g
126 g
2758 g
638 g
59 g
7 g
81 g
Nutrition Facts
Serving Size
2758g
Servings
8
Amount Per Serving
Calories 3711
Calories from Fat 1954
% Daily Value *
Total Fat 222g
342%
Saturated Fat 126g
631%
Trans Fat 7g
Polyunsaturated Fat 11g
Monounsaturated Fat 70g
Cholesterol 520mg
173%
Sodium 638mg
27%
Total Carbohydrates 391g
130%
Dietary Fiber 51g
203%
Sugars 59g
Protein 61g
Vitamin A
121%
Vitamin C
645%
Calcium
89%
Iron
103%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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What you need
  1. 2 Tbs. extra-virgin olive oil
  2. 2 cups thinly sliced shallots
  3. Kosher salt
  4. 4 lb. Yukon Gold potatoes, peeled and cut into 2-inch chunks
  5. 8 oz. (1 cup) unsalted butter, melted
  6. 1 cup crème fraîche, at room temperature
  7. 1/2 cup whole milk, heated; more as needed
  8. Freshly ground black pepper
What you do
  1. Heat the oil in a 12-inch skillet over medium heat. Reduce to medium low and add the shallots and 1/2 tsp. salt.
  2. Cook slowly, stirring occasionally, until soft and golden, 15 to 20 minutes.
  3. Put the potatoes in an 8-quart pot and add enough water to cover by about 2 inches.
  4. Add 1/4 cup of salt.
  5. Cover the pot and bring to a boil over high heat.
  6. Reduce to medium low and simmer, uncovered, until the potatoes are tender, about 20 minutes.
  7. Drain, return to the pot, and stir gently over low heat to dry them.
  8. Dump the potatoes into a bowl and then pass through a ricer or food mill back into the pot.
  9. Whisk in the melted butter, creme fraiche, and milk, adding more milk as needed to reach your desired consistency.
  10. Set aside 3 Tbs. of the shallots and stir the rest into the potatoes.
  11. Season to taste with salt and pepper.
  12. Transfer to a serving bowl, top with the reserved shallots, and serve.
Make Ahead Tip
  1. Caramelize the shallots up to 2 days ahead; store covered in the refrigerator. You can make the potatoes an hour ahead; put them in a heatproof bowl, cover with foil, and set over a saucepan of barely simmering water.
Adapted from Fine Cooking
Beta Nutrition
calories
3711
fat
222g
protein
61g
carbs
391g
Full Info.
Adapted from Fine Cooking
Jessy + Melissa https://www.jessyandmelissa.com/