Ingredients
Caramelized Shallots
- 1 lb shallots, halved lengthwise and very thinly sliced
- 2 tbsp unsalted butter
- 1 tsp granulated sugar
- 2 tsp sherry vinegar
- 1/4 tsp fine sea salt
- 1/4 tsp ground black pepper
Mashed Potatoes
- 2 lbs Yukon Gold potatoes, washed
- 1/2 cup Kerrygold salted butter, melted and warm
- 1 cup grated Gruyere cheese, packed (reserve 1-2 tbsp for topping)
- 1/2 tsp fine sea salt (plus more to taste)
- 1/2 tsp ground black pepper (plus more to taste)
- 1 cup whole milk, warm
- 3 tbsp heavy cream
- 4 sage leaves, finely chopped
- 4 thyme sprigs
- 1 pat butter for topping
Instructions
- Caramelize Shallots: Heat a large pan over medium heat and melt 2 tbsp unsalted butter. Add the thinly sliced shallots, then sprinkle in 1 tsp granulated sugar, 2 tsp sherry vinegar, 1/4 tsp sea salt, and 1/4 tsp black pepper. Toss to combine, then reduce heat to medium-low. Cook, stirring frequently and scraping the pan to remove stuck bits, until shallots become deeply caramelized and soft, about 40-45 minutes. Transfer to a bowl and set aside.
- Prepare Potatoes: While shallots cook, use a paring knife to score a line around each potato’s center to aid peeling later. Place potatoes in a large saucepan and cover with 1 inch of salted water. Bring to a boil over high heat, then reduce to medium-low and cook until fork tender, about 20-30 minutes depending on size.
- Peel Potatoes: Drain potatoes and let cool for 15 minutes. Carefully peel starting from the scored line—the skins should come off easily while still warm.
- Rice Potatoes: Pass the peeled potatoes through a potato ricer into a large saucepan to achieve a smooth texture.
- Mix Ingredients: Over medium heat, stir the riced potatoes with 1/2 cup melted Kerrygold butter, 1 cup grated Gruyere (reserve 1-2 tbsp for topping), 1/2 tsp salt, and 1/2 tsp black pepper. Gradually add warm whole milk bit by bit, then stir in 3 tbsp heavy cream. Continue stirring.
- Thicken Mixture: Lower heat to medium-low and stir occasionally for 6-8 minutes until the mashed potatoes thicken nicely.
- Combine with Shallots: Turn off the heat. Gently fold in two-thirds of the caramelized shallots. Taste and adjust salt and pepper if needed.
- Serve: Transfer mashed potatoes to a serving bowl. Top with remaining caramelized shallots, reserved Gruyere cheese, finely chopped sage, thyme leaves, and a pat of butter. Serve warm and enjoy!
Notes
- Scoring the potatoes helps peel them easily after boiling while still hot.
- Caramelizing shallots slowly over low heat brings out a rich sweetness that enhances the dish.
- Using Yukon Gold potatoes gives a creamy texture without being too starchy.
- Warm milk and melted butter incorporated gradually ensure smooth, creamy mashed potatoes.
- Gruyere adds a nutty, slightly salty flavor complementing the sweet shallots.
- Fresh herbs like sage and thyme add an aromatic finish for an elevated side dish.
- Reserve some Gruyere and shallots for topping to create layers of flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
