Wednesday, February 17, 2010

Caramelized shallot mashed potatoes

This is another Bon Appetit recipe (no surprise there). I was hesitant to try this one, in part because of the amount of shallots used. I did not want a particularly shallot-y mashed potato (would defeat the purpose, in my mind). However, these were just lovely. They were light and fluffy and the caramelized shallots provided a wonderful slightly sweet, deep flavor. Heating the milk in the pan before adding it to the potatoes is a new one for me, and one I will remember and use again.

Slice the shallots, then cook them in the pan long enough to get some brown bits on them, then move them into a bowl and pour the milk into the pan. Boil the potatoes until cooked, then drain, then return to pan and dry out a little bit. Mix in the milk, then the shallots. I saved a few shallots to garnish the potatoes once they were on the plate, which you also could do if you serve this in a dish on the table.

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