Mashed Potatoes With Roasted Garlic and Shallots
"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."
photo by I'mPat
- Ready In:
- 1hr 25mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 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)
directions
- 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.
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Reviews
-
Absolutely delicious though we had a slight oops moment in that when I went to my onion bag I had no shallots and as I had to caramelise some onion for another recipe I just did some extra in the pan and for the garlic I had some roasted pulp in a jar in the fridge and used the last of it (about 2 teaspoons) which was just enough for the 2 serves that I made which was enough to feed 3 of us and did not overpower the potatoes or onion all came to together in harmony, thank you JackieOhNo!, made for Rookies tag game. -
Very tasty, the sour cream is a nice change from milk. There were a little too many shallots for my preference, other than that it's a really good recipe. Thank you! -
Made this for thanksgiving dinner and it went over very well - they seem fancy like you spent a lot of time preparing, but it actually went together quite quickly. Luckily there are plenty of leftovers for me to enjoy - serves 7 with plenty of leftovers. I used just one head of garlic and the potatoes were lightly garlic flavored. I also used light sour cream and just 2T of butter - everything worked out perfectly. -
Not your mother's recipe. Fancy enough for company and comforting enough to drown a sorrow. Betty Crocker would be jealous. Made for Everyday Is A Holiday. -
Mmmm..instant comfort on a plate!! I quite often have made mash with roasted garlic,but never with roasted shallots,and it won't be the last time I do it either.I used low fat creme fraiche in mine,and I threw the roasted garlic,shallots and the mash into my potato ricer.The result was smooth,creamy and heavenly.Seconds anyone...? Made for ZaarTag.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
