I don’t know about you all, but I am *kind of* getting a little tired of all of these post-election posts. Here is something we ALL can agree on… mashed potatoes with tons of melted butter rule. Thanksgiving will be here before you know it and doesn’t everyone want an excuse to make a giant bowl of mashed potatoes? I added caramelized shallots, milk and a little S & P for extra flavor. How do you make your mashed potatoes?
I’m not one to screw around with Thanksgiving classics. In fact, I’ve never been a fan of classic recipes with some out-of -this-world crazy twist on them. They’re called classics for a reason! Keep them that way! I did however add a subtle change to my classic mashed potato recipe, that really enhances the flavor. Caramelized shallots add so much more taste and savory goodness, it was worth changing my so called “classic” recipe. Try it… your Thanksgiving guests won’t be disappointed.
*PS* Did you guys know that mashed potatoes are my FAVORITE food?
- 6 tablespoons (3/4 stick) butter, divided
- 1 to 2 cups sliced shallots (depending on how many you like… I always use 2 cups)
- 3/4 cup whole milk
- 2 pounds large Yukon Gold potatoes, peeled, quartered
- 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.
- If you want… top with more butter. Why? Because butter rocks.