Mashed Potatoes with Crispy Shallots

Mashed Potatoes with Crispy Shallots
Photo by Frances Janisch


  • 4 clove(s) peeled garlic
  • 6 large shallots
  • 2 cup(s) canola oil
  • Kosher salt
  • 1.5 stick(s) ter
  • 6 pound(s) Yukon Gold potatoes
  • 1 cup(s) half-and-half

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 singl...

View full recipe at Food & Wine


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