Why You’ll Love Caramelized Shallot Mashed Potatoes Recipe
This recipe takes a simple side dish and transforms it into something truly special. The caramelized shallots bring a natural sweetness and complexity that pairs beautifully with the creamy texture of mashed potatoes. It’s easy enough for everyday cooking but elegant enough for entertaining. Plus, you can make parts of it ahead of time, making it a low-stress yet high-impact addition to any meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Russet or Yukon Gold potatoes
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Shallots
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Unsalted butter
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Olive oil
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Heavy cream or half-and-half
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Salt
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Black pepper
Directions
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Peel and cut the potatoes into chunks. Place them in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer until tender, about 15–20 minutes.
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While the potatoes cook, thinly slice the shallots.
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In a skillet, heat olive oil and butter over medium-low heat. Add the shallots and cook slowly, stirring often, until golden brown and caramelized, about 15–20 minutes.
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Drain the cooked potatoes and return them to the pot. Mash until smooth using a potato masher or ricer.
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Warm the cream in a small saucepan or microwave, then stir into the potatoes along with additional butter, salt, and pepper to taste.
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Fold in most of the caramelized shallots, reserving a few for garnish.
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Transfer to a serving dish, top with the remaining shallots, and serve warm.
Servings and timing
Serves 6–8 people.
Preparation time: 10 minutes
Cooking time: 35–40 minutes
Total time: 45–50 minutes
Variations
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Herbed Mash: Add chopped fresh herbs such as thyme, parsley, or chives.
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Cheesy Twist: Stir in grated Parmesan, Gruyère, or cheddar cheese.
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Dairy-Free Option: Use plant-based butter and oat or almond milk instead of cream.
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Extra Rich: Swap some of the cream for sour cream or crème fraîche for tanginess.
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Roasted Garlic Boost: Add mashed roasted garlic cloves for even deeper flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat with a splash of cream or milk to restore creaminess, or warm in the microwave in short intervals, stirring between each.
FAQs
Can I make this ahead of time?
Yes, you can prepare the mashed potatoes and caramelized shallots separately up to two days in advance, then reheat and combine before serving.
What’s the best potato to use?
Yukon Gold potatoes are naturally creamy, while russets create a fluffier mash—either works well.
How do I prevent gummy mashed potatoes?
Avoid overmixing and use a potato masher or ricer instead of a blender or food processor.
Can I caramelize shallots faster?
Caramelizing is best done low and slow, but you can add a pinch of sugar to speed up the process slightly.
Can I freeze mashed potatoes?
Yes, freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat with cream or butter.
Are shallots the same as onions?
No, shallots are milder and sweeter, with a subtle garlic-like flavor.
Can I use milk instead of cream?
Yes, milk works fine, though cream makes them richer and creamier.
Can I make it vegan?
Yes, replace butter and cream with vegan alternatives such as plant-based butter and non-dairy milk.
What if I don’t have shallots?
You can substitute thinly sliced sweet onions, though the flavor will be slightly different.
How do I make the top look nice for serving?
Spoon the mashed potatoes into a serving dish, swirl the top with the back of a spoon, and garnish with the reserved caramelized shallots.
Conclusion
Caramelized shallot mashed potatoes bring a gourmet edge to a beloved classic. The creamy, buttery base combined with sweet, slow-cooked shallots makes for an irresistible side dish that can complement anything from roasted meats to vegetarian mains. Whether you serve it for a special occasion or just to treat yourself, it’s a recipe worth keeping in your rotation.
Caramelized Shallot Mashed Potatoes
Creamy mashed potatoes swirled with sweet, golden caramelized shallots for a rich, savory twist on a classic comfort dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling & Sautéing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 lbs (900 g) Yukon Gold potatoes, peeled and cut into chunks
- 6 tablespoons unsalted butter, divided
- 4 medium shallots, thinly sliced
- 1/2 cup heavy cream (or milk for lighter option)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh chives or parsley, chopped (optional, for garnish)
Instructions
- Boil the potatoes: Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 15–20 minutes.
- Caramelize the shallots: While potatoes cook, melt 2 tablespoons butter in a skillet over medium-low heat. Add shallots and cook slowly, stirring occasionally, for 15–20 minutes until deep golden and sweet.
- Mash the potatoes: Drain the potatoes well and return them to the pot. Add remaining butter and mash until smooth.
- Add cream: Gradually stir in heavy cream, adjusting for desired consistency. Season generously with salt and pepper.
- Combine and serve: Fold in caramelized shallots (reserving a small amount for topping). Garnish with fresh herbs if desired. Serve warm.
Notes
- You can make the caramelized shallots ahead of time and store in the fridge for up to 2 days.
- For a richer flavor, substitute half the butter with olive oil.
- Use red potatoes for a slightly different texture and flavor.
