Goat Cheese Mashed Potatoes with Crispy Shallots
A Thanksgiving table isn’t complete without mashed potatoes. These are tangy and delicious, and the crispy shallots give the perfect crunch, but they can be served with or without. The best part- this can be made completely in advance and just rewarmed in the oven.
Recipe adapted from Ina Garten (👑)
For the Shallots:
1/2 cup olive oil
5 to 6 shallots, peeled and sliced into thin rings
Heat the oil in a sauté pan over medium low heat until it reaches 220 degrees. Reduce the heat to low, add the shallots, and cook until they are golden brown, 30 to 40 minutes. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Tip- strain and reserve the oil to use for future dishes- it’s the tastiest! Once the shallots have dried and crisped, they can be stored at room temperature, covered, for several days.
For the potatoes:
3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt
Freshly ground black pepper
8 ounces garlic-and-herb goat cheese, at room temperature
4 tablespoons butter, at room temperature
1 cup sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated Parmesan
Preheat the oven to 375
Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade or a potato ricer set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
Pour the mixture into a 9x12 oval baking dish, smoothing the top. If making in advance, cover dish and store in refrigerator for up to three days.
To finish the dish: sprinkle the parmesan on top and bake for 30 to 40 minutes, until lightly browned. If you want a crustier top, broil for a 2-3 minutes at the end.
