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
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
2
Turn heat down to low and add the potato slices, crushed shallots and garlic, 2 teaspoons salt, and vinegar
3
The potatoes will cool the water down to about 160 degrees
4
Cook at about this temperature, well below a simmer, for about 20 minutes
5
Drain and run cold water over the potato slices to cool them
6
Let them stand in water in the pot until you?re ready to finish cooking, or drain, cover, and refrigerate
7
When ready to mash, saute the minced shallots and garlic in butter over medium heat until just soft in a heavy, medium saucepan
8
Stir in 2 teaspoons salt and the white pepper
9
Add the cream and half-and-half and heat gently
10
Set aside
11
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
12
Drain, remove the crushed shallots and garlic, put the potatoes back in the pot, and heat for about 1 minute to dry them out
13
To mash, push the potatoes once through a ricer or large-holed strainer into a medium mixing bowl
14
Bring the shallot and cream mixture to a boil and stir into the hot mashed potatoes
15
Taste and add more salt or pepper as needed
16
Serve immediately
17
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
18
Serve