Shallot Mashed Potatoes With Garlic
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
60
Spice
53
Sweetness
54
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cloves
Garlic (crushed, 2 cloves)1 tsp
Cider Vinegar3 tbsps
Butter1 tsp
White Pepper1 cup
Half-And-HalfDirections:
1
To finish cooking, add water to the cool potatoes if necessary, bring to a boil, and simmer until fork-tender, about 5 minutes at a simmer
2
Drain, remove the crushed shallots and garlic, put the potatoes back in the pot, and heat for about 1 minute to dry them out
3
To mash, push the potatoes once through a ricer or large-holed strainer into a medium mixing bowl
4
Bring the shallot and cream mixture to a boil and stir into the hot mashed potatoes
5
Taste and add more salt or pepper as needed
6
Serve immediately
7
Make ahead and serve hot: Make complete mashed potatoes 1 day ahead, refrigerate overnight, cover tightly with foil and heat for 40 minutes in a 325 degree oven
8
Serve
9
Precook the potatoes by heating enough water (about 6 cups) to cover them in a large pot over high heat until hot but well below a simmer
10
Turn heat down to low and add the potato slices, crushed shallots and garlic, 2 teaspoons salt, and vinegar
11
The potatoes will cool the water down to about 160 degrees
12
Cook at about this temperature, well below a simmer, for about 20 minutes
13
Drain and run cold water over the potato slices to cool them
14
Let them stand in water in the pot until you?re ready to finish cooking, or drain, cover, and refrigerate
15
When ready to mash, saute the minced shallots and garlic in butter over medium heat until just soft in a heavy, medium saucepan
16
Stir in 2 teaspoons salt and the white pepper
17
Add the cream and half-and-half and heat gently
18
Set aside