Garlic Mashed Potatoes With Crispy Fried Shallots Recipes

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MASHED POTATOES WITH CRISPY FRIED SHALLOTS



Mashed Potatoes with Crispy Fried Shallots image

Provided by Claire Robinson

Time 40m

Yield 6 - 8 servings

Number Of Ingredients 6

Vegetable oil, for frying
1 1/2 cups heavy cream
4 pounds russet potatoes, peeled and cut into equal-size chunks
Coarse kosher salt and freshly ground black pepper
3 shallots, thinly sliced
1 tablespoon all-purpose flour

Steps:

  • Heat some vegetable oil in a skillet over medium heat. Add the flour to a small bowl and season with salt and pepper, to taste. Coat the sliced shallots in the seasoned flour. Drop the shallots in the hot oil ,a few at a time to avoid clumps, and fry until dark golden in color. Transfer the shallots to a paper towel lined dish and sprinkle with salt, to taste.
  • In a large pot, add the potatoes and cover with water. Season the water with a heavy pinch of salt. Bring to a boil over medium heat, then lower the heat to a simmer. Cook the potatoes until fork tender, about 15 minutes. Immediately drain the potatoes and put them through a food mill, into a large bowl. If you don't have a food mill, you can hand mash or use a hand mixer, but be sure to not over whip if using an electric mixer.
  • Slowly heat the cream in a small heavy-bottomed saucepan over low heat.
  • Mix the hot cream into the potatoes and season with a little salt and pepper, to taste. Taste and adjust seasoning, if needed. Top the potatoes with crispy fried shallots and serve. Eat and enjoy!

CRISPY SHALLOTS AND GARLIC



Crispy Shallots and Garlic image

This gently-fried topping takes a little patience, but leaves you with sweet, aromatic, crunchy bits that will elevate salads, sandwiches, pasta or noodles. And the oil you fry it in also takes on terrific flavor - also great for drizzling on most anything you can think of.

Provided by Francis Lam

Categories     vegetables

Time 1h

Yield 1 1/2 cups fried shallots, plus 2 cups infused oil

Number Of Ingredients 4

8 medium shallots (1/2 pound), sliced 1/8-inch thick on a mandoline
2 cups vegetable oil
12 cloves garlic, sliced like the shallots
Salt

Steps:

  • Add the shallots and oil to a large saucepan. Cook over high heat, stirring occasionally, until the oil bubbles intensely, about 7 minutes; turn heat to medium-low to maintain a spirited simmer. 6 minutes later, add the garlic. Cook, stirring often, and more frequently as it darkens, until the shallots turn from sticky to fluffy and medium golden brown, 20 to 25 minutes later.
  • Strain, keeping the oil, and drain the shallots and garlic in one layer on a paper-towel-lined baking sheet. Season with salt, and let cool until crisp. Fried chips will hold in an airtight container for 3 days, or for 2 months in the refrigerator. The oil, which is great for dressings or drizzling, holds for 2 months in the refrigerator.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 29 grams, Carbohydrate 11 grams, Fat 32 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 230 milligrams, Sugar 5 grams, TransFat 0 grams

MASHED POTATOES WITH CRISPY SHALLOTS RECIPE - (4.3/5)



Mashed Potatoes with Crispy Shallots Recipe - (4.3/5) image

Provided by á-174535

Number Of Ingredients 7

6 pounds Yukon Gold potatoes, peeled and quartered
4 peeled garlic cloves
2 cups canola oil
6 large shallots, thinly sliced
1 cup half-and-half
1 1/2 sticks butter, unsalted
Kosher salt

Steps:

  • 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.

MASHED POTATOES WITH GARLIC AND SHALLOTS



Mashed Potatoes with Garlic and Shallots image

Categories     Garlic     Potato     Side     Quick & Easy     Fall     Shallot     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 5

12 shallots, unpeeled
1 large head of garlic, outer skin peeled leaving the head intact
4 tablespoons of olive oil (preferably extra-virgin)
3 1/2 pounds (about 6 large) russet (baking) potatoes
3/4 stick (6 tablespoons) unsalted butter, softened

Steps:

  • Preheat the oven to 425°F. In a bowl toss together the shallots, the head of garlic, 1 tablespoon of the oil, and salt and pepper to taste. Wrap the shallots and the garlic tightly in a foil package and roast them in the middle of the oven for 45 minutes. Unwrap the package carefully and let the shallots and the garlic cool until they can be handled. Peel the shallots and the garlic and purée them in a food processor.
  • In a kettle combine the potatoes, peeled and cut into 1/2-inch pieces, with enough cold water to cover them by 2 inches, bring the water to a boil, and salt to taste. Simmer the potatoes for 15 minutes, or until they are very tender, drain them, reserving about 1 cup of the cooking water, and force them through a ricer or a food mill fitted with the coarse disk into a bowl. Beat in the garlic purée, the remaining 3 tablespoons oil, the butter, the salt and pepper to taste, and enough of the reserved cooking water to reach the desired consistency.

GARLIC MASHED POTATOES



Garlic Mashed Potatoes image

These garlic mashed potatoes are rich and very tasty! For a creamier texture, use heavy cream in place of the milk. These are also terrific topped with green onions.

Provided by LORNASCHMALZ

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 7

8 potatoes, peeled and quartered
½ cup milk
¼ cup butter
2 cloves garlic, minced
salt to taste
1 pinch ground white pepper
2 tablespoons sesame seeds

Steps:

  • Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
  • Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 57.3 g, Cholesterol 32.9 mg, Fat 14.8 g, Fiber 8.7 g, Protein 12.6 g, SaturatedFat 8 g, Sodium 107.5 mg, Sugar 3.2 g

MASHED POTATOES WITH ROASTED GARLIC AND SHALLOTS



Mashed Potatoes With Roasted Garlic and Shallots image

I don't think I've found a way to prepare potatoes that I don't like. They're all good. Mashed potatoes, in particular, just screams "comfort food" to me. When a holiday or special occasion comes around, I like to turn to this recipe just to dress things up a bit. Sounds a little fancier, but tastes delicious.

Provided by JackieOhNo

Categories     Potato

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 8

10 shallots
2 heads garlic
1 tablespoon olive oil
4 lbs potatoes, peeled cut into 1-inch chunks
salt (to taste)
1 cup sour cream or 1 cup creme fraiche
6 tablespoons unsalted butter, melted
1 teaspoon fresh ground pepper (or to taste)

Steps:

  • Heat oven to 350 degrees.
  • Rub shallots (in their skins) and whole garlic heads with oil; place on baking sheet. Bake 30 minutes. Remove shallots and continue to roast garlic until very soft, 20-25 minutes longer. Let cool. Squeeze garlic and shallots from skins and mince.
  • Meanwhile, boil potatoes in large pot of lightly salted water until tender, 15-20 minutes.
  • Drain potatoes well and return to pot. Add shallots and garlic, sour cream, butter, and salt and pepper to taste and mash with potato masher. Transfer to serving dish and serve hot.

Nutrition Facts : Calories 362.6, Fat 16.3, SaturatedFat 9.1, Cholesterol 37.9, Sodium 43.4, Carbohydrate 49.8, Fiber 5.4, Sugar 2.9, Protein 6.9

GARLIC-SHALLOT MASHED POTATOES



Garlic-Shallot Mashed Potatoes image

Finely chopped shallots and garlic are sizzled in butter and combined with sour cream and milk to make these delicious mashed potatoes.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings

Number Of Ingredients 10

1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
2 Tbsp. butter
4 shallots, finely chopped
4 cloves garlic, minced
2/3 cup milk
3 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. KRAFT 100% Grated Romano Cheese
1/8 tsp. ground nutmeg
1/8 tsp. pepper
2 green onions, sliced

Steps:

  • Microwave potatoes as directed on package. (Do not mash.)
  • Meanwhile, melt butter in medium skillet on medium heat. Add shallots and garlic; cook 3 to 4 min. or until crisp-tender, stirring frequently. Remove from heat.
  • Place potatoes in large bowl. Add milk and sour cream; mash until potatoes are desired consistency. Stir in cheese, nutmeg and pepper. Sprinkle with onions.

Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

GARLIC-SMASHED POTATOES



Garlic-Smashed Potatoes image

Great garlic-smashed potatoes for a party. The potatoes can be boiled and smashed ahead of time, leaving only the baking to do once guests arrive.

Provided by Karen Dekker

Categories     Side Dish     Potato Side Dish Recipes

Time 2h5m

Yield 10

Number Of Ingredients 6

5 pounds small red potatoes
½ cup olive oil, or more as needed
8 large cloves garlic, minced
1 ½ teaspoons salt
¾ teaspoon ground black pepper
2 tablespoons chopped fresh parsley

Steps:

  • Place potatoes into a very large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 40 minutes. Drain.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Arrange potatoes close together in a 9x13-inch baking dish. Use a fork to press about 1 inch deep in the center of each potato until inner flesh is exposed.
  • Whisk 1/2 cup olive oil, garlic, and salt together in a small bowl to blend. Drizzle over potatoes.
  • Bake in the preheated oven, basting occasionally with the oil mixture, until potatoes are crisp and brown on top, about 1 hour 10 minutes. Add additional oil if potatoes seem dry.
  • Sprinkle with parsley and serve hot.

Nutrition Facts : Calories 261.1 calories, Carbohydrate 37.6 g, Fat 11.1 g, Fiber 4 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 363.8 mg, Sugar 2.3 g

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