Caramelized Shallot and Cheddar Mashed Potatoes

• Vegetarian
• Gluten free

• Produce

  • 4 Shallots, peeled and cut into 1/8-inch slices (about 2 cups, large
  • 5 lbs Yukon gold potatoes

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Dairy

  • 8 tbsp Butter, unsalted
  • 1 cup Half and half
  • 2 cups White cheddar cheese

Found on stripedspatula.com

Description

Ingredients

• 5 pounds Yukon gold potatoes, peeled and quartered
• 4 large shallots, peeled and cut into 1/8-inch slices (about 2 cups)
• 8 tablespoons (1 stick) unsalted butter, divided
• 1 cup half and half, warmed
• 2 cups shredded white cheddar cheese
• kosher salt and freshly-ground black pepper

Directions

• Melt 2 tablespoons butter in a skillet until foaming subsides. Add shallots and a pinch of kosher salt, and cook over medium-high heat until shallots have begun to soften, about 5 minutes. Reduce heat to low and continue cooking, stirring often, until shallots are soft and brown, about 25 minutes. Deglaze the pan with 1 tablespoon water, scraping up brown bits from bottom and sides of the pan, and stir for an additional minute to allow the water to evaporate. Remove from heat and set aside.
• Place prepped potatoes in a large pot and add enough cool water to cover by 1-inch. Add a pinch of kosher salt and bring to a boil. Cook for 15-20 minutes, until potatoes are soft and a knife can be inserted into the center of the wedges easily. Drain potatoes into a colander.
• While potatoes are cooking, melt remaining 6 tablespoons butter. Mash drained potatoes to desired consistency (using a hand masher, potato ricer, food mill, or a mixer; I use a ricer for ultra-smooth potatoes). Stir in melted butter, shredded cheddar, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground pepper. Add enough warmed half and half to reach your desired texture (I almost always use the full cup). Fold in caramelized shallots and thyme, and season to taste with additional salt and pepper.