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MASHED POTATOES WITH CRISPY SHALLOTS




Source of Recipe


foodandwine.com


List of Ingredients




6 pound Yukon Gold potatoes, peeled and quartered see Note
4 clove peeled garlic
2 C. canola oil
6 large (1 ½ C.s sliced) shallots, thinly sliced
1 C. half-and-half
12 T. (1 ½ sticks) unsalted butter
Kosher salt


Recipe



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.