Brown Butter Mashed Potatoes with Crispy Shallots

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 1 tablespoon salt, plus more to taste
• 3/4 cup unsalted butter, cut into pieces
• 3/4 cup heavy cream, warmed
• 1/4 cup whole milk, warmed
• 1/2 teaspoon white pepper
• 2 large shallots, thinly sliced into rings
• 1 cup vegetable oil, for frying
• 1/4 cup all-purpose flour
• 2 tablespoons fresh chives, chopped

Method

1. 1

   Place the potato chunks in a 6-quart saucepan and cover with cold water by 2 inches. Add 1 tablespoon salt and bring to a boil over high heat.

2. 2

   Reduce heat to medium and simmer until the potatoes are fork-tender, 15 to 20 minutes.

   15:00 · Simmer potatoes
3. 3

   While the potatoes cook, toss the sliced shallots with the flour in a small bowl, coating evenly and shaking off excess.

4. 4

   Heat the vegetable oil in a 9-inch skillet over medium heat until it reaches 325°F. Fry the shallots in batches, stirring occasionally, until golden brown and crisp, 3 to 4 minutes per batch.

   3:00 · Fry shallots
5. 5

   Transfer the fried shallots to a paper towel-lined plate and sprinkle lightly with salt. Set aside to cool and crisp further.

6. 6

   In a separate small saucepan, melt the butter over medium heat, swirling occasionally, until it turns golden brown and smells nutty, 5 to 7 minutes. Remove from heat immediately.

   5:00 · Brown the butter
7. 7

   Drain the potatoes well and return them to the warm saucepan.

8. 8

   Mash the potatoes with a potato masher or ricer until smooth.

9. 9

   Pour in the brown butter, warmed cream, and milk. Stir with a wooden spoon or spatula until fully incorporated and creamy.

10. 10

    Season with white pepper and additional salt to taste.

11. 11

    Transfer the mashed potatoes to a serving bowl and top with crispy shallots and chopped chives.