Shallot Mashed Potatoes With Garlic Recipes

Steps:

• Put the potatoes in a large saucepan and fill with water to cover by 1 inch. Salt the water until it tastes salty. Bring to a boil over medium heat and cook until potatoes are tender when pierced with the tip of a knife, 25 to 30 minutes. Drain in a colander, shaking off the excess water. Return the potatoes to the pot.
• Combine the clarified butter and garlic in a small saucepan over medium-low heat. Gently roast until the garlic is soft and lightly golden, taking care not to let the cloves brown too much, 10 to 15 minutes. Add the milk, bring to a simmer over medium heat and then remove the pan from the heat. With a slotted spoon, transfer the garlic cloves to the drained potatoes.
• Break down the potatoes and roasted garlic slightly using a potato masher. Pour in the hot milk-butter mixture and mash until combined and smooth. Season to taste.
• Heat 1 inch of oil to 350 degrees F in a high-sided pan.
• In a small bowl, soak the sliced shallots in the buttermilk. Place the rice flour in a medium bowl and season with salt and pepper. Using tongs, transfer the shallots from the buttermilk to the rice flour and toss to coat. Fry the shallots in batches until just golden brown, 2 to 3 minutes. With a slotted spoon or spider, remove to a paper-towel-lined plate to drain.
• To serve, mound the mashed potatoes in a serving bowl and sprinkle with the fried shallots.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven.
• Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry.
• Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.

Steps:

• Heat oven to 350 degrees.
• Rub shallots (in their skins) and whole garlic heads with oil; place on baking sheet. Bake 30 minutes. Remove shallots and continue to roast garlic until very soft, 20-25 minutes longer. Let cool. Squeeze garlic and shallots from skins and mince.
• Meanwhile, boil potatoes in large pot of lightly salted water until tender, 15-20 minutes.
• Drain potatoes well and return to pot. Add shallots and garlic, sour cream, butter, and salt and pepper to taste and mash with potato masher. Transfer to serving dish and serve hot.

Steps:

• Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add sliced shallots and cook until tender and brown, stirring often, about 20 minutes. Transfer shallots to small bowl. Add milk to skillet. Set aside.
• Meanwhile, place quartered potatoes in large saucepan. Add enough cold water to pan to cover potatoes by 1 1/2 inches. Bring to boil, reduce heat to medium, and simmer until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan and stir over medium heat until dry, about 1 minute. Add remaining 4 tablespoons butter. Bring milk in skillet to simmer, scraping up any browned bits. Add hot milk to potatoes. Mash potatoes. Stir in caramelized shallots and season to taste with salt and pepper.

Steps:

• Preheat the oven to 425°F. In a bowl toss together the shallots, the head of garlic, 1 tablespoon of the oil, and salt and pepper to taste. Wrap the shallots and the garlic tightly in a foil package and roast them in the middle of the oven for 45 minutes. Unwrap the package carefully and let the shallots and the garlic cool until they can be handled. Peel the shallots and the garlic and purée them in a food processor.
• In a kettle combine the potatoes, peeled and cut into 1/2-inch pieces, with enough cold water to cover them by 2 inches, bring the water to a boil, and salt to taste. Simmer the potatoes for 15 minutes, or until they are very tender, drain them, reserving about 1 cup of the cooking water, and force them through a ricer or a food mill fitted with the coarse disk into a bowl. Beat in the garlic purée, the remaining 3 tablespoons oil, the butter, the salt and pepper to taste, and enough of the reserved cooking water to reach the desired consistency.