GARLIC MASHED POTATOES WITH CRISPY FRIED SHALLOTS
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a large saucepan and fill with water to cover by 1 inch. Salt the water until it tastes salty. Bring to a boil over medium heat and cook until potatoes are tender when pierced with the tip of a knife, 25 to 30 minutes. Drain in a colander, shaking off the excess water. Return the potatoes to the pot.
- Combine the clarified butter and garlic in a small saucepan over medium-low heat. Gently roast until the garlic is soft and lightly golden, taking care not to let the cloves brown too much, 10 to 15 minutes. Add the milk, bring to a simmer over medium heat and then remove the pan from the heat. With a slotted spoon, transfer the garlic cloves to the drained potatoes.
- Break down the potatoes and roasted garlic slightly using a potato masher. Pour in the hot milk-butter mixture and mash until combined and smooth. Season to taste.
- Heat 1 inch of oil to 350 degrees F in a high-sided pan.
- In a small bowl, soak the sliced shallots in the buttermilk. Place the rice flour in a medium bowl and season with salt and pepper. Using tongs, transfer the shallots from the buttermilk to the rice flour and toss to coat. Fry the shallots in batches until just golden brown, 2 to 3 minutes. With a slotted spoon or spider, remove to a paper-towel-lined plate to drain.
- To serve, mound the mashed potatoes in a serving bowl and sprinkle with the fried shallots.
MASHED POTATOES WITH GARLIC AND SHALLOTS
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
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.
CRISPY FRIED MASHED POTATOES
Make and share this Crispy Fried Mashed Potatoes recipe from Food.com.
Provided by Samuel Holden
Categories Lunch/Snacks
Time 22m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Heat a heavy, thick frying pan until a droplet of water evaporates immediately if you flick it inches (DO NOT put any oil or fat of any sort in the pan, the potatoes WILL stick if you do).
- Tip in your mashed potatoes and spread out to cover the pan base.
- Cook on a medium heat and turn and shake occasionally.
- Turn over in parts (it isn't like an omelette, don't worry if it breaks).
- Keep frying until you have a solid crispy shell around it and a nice creamy center.
- Enjoy with a spicy tomato sauce or ketchup and mayonnaise.
MASHED POTATOES WITH CRISPY SHALLOTS RECIPE - (4.3/5)
Provided by á-174535
Number Of Ingredients 7
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.
EASY PAN FRIED POTATOES, SHALLOTS WITH PARSLEY BUTTER
Quick easy side dish. It takes just minutes into the microwave and then transfer to the pan for a quick pan fry. Some fresh parsley, garlic and shallots make this perfect. I loved pan fried potatoes but sometimes they just take too long and I always feel like I'm using too much butter or oil so this is my quick compromise. Now you can use the pre-bagged either frozen or dairy aisle packaged potatoes, but to me there is no comparison. I just love the sweetness and rustic flavor of the red skinned potatoes. Besides this is so easy to make and such a great inexpensive side dish. Serve with steak, fried fish, or any seafood, and of course one of my favorites an omelette. I don't know about you, but I can eat breakfast any time of the day.
Provided by SarasotaCook
Categories Potato
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Potatoes -- Add the potatoes to a bowl or I prefer using a pie plate and add just a tablespoon or so of water and cover with plastic wrap. Now microwave. I like to start at 5 minutes and then check. You want them slightly tender but still firm and not falling apart - remember you are going to finish then in the pan. Once they are done, just remove from the microwave and drain well, you don't want water to hit a hot pan.
- Pan Fry -- Add the shallot and garlic to a medium saute pan with 1 tablespoon of the butter on medium heat and cook 2 minutes. Increase the heat to medium high to high and add the other tablespoon of butter, potatoes and parsley. I like to let them set for a couple of minutes to brown on the bottom before flipping and stirring breaking them up slightly and then again a couple of minutes on the other side before I stir or flip and again breaking them up a bit. They will start to break apart which is fine. Then add the scallions, salt and pepper and serve.
Nutrition Facts : Calories 524.7, Fat 6.7, SaturatedFat 3.8, Cholesterol 15.3, Sodium 83.6, Carbohydrate 104.7, Fiber 11.2, Sugar 6.6, Protein 12.7
CARAMELIZED-SHALLOT MASHED POTATOES
Provided by Jeanne Thiel Kelley
Categories Milk/Cream Potato Side Sauté Vegetarian Quick & Easy High Fiber Shallot Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add sliced shallots and cook until tender and brown, stirring often, about 20 minutes. Transfer shallots to small bowl. Add milk to skillet. Set aside.
- Meanwhile, place quartered potatoes in large saucepan. Add enough cold water to pan to cover potatoes by 1 1/2 inches. Bring to boil, reduce heat to medium, and simmer until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan and stir over medium heat until dry, about 1 minute. Add remaining 4 tablespoons butter. Bring milk in skillet to simmer, scraping up any browned bits. Add hot milk to potatoes. Mash potatoes. Stir in caramelized shallots and season to taste with salt and pepper.
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- 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.
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