It’s that time of year when the weather is starting to get cold and we’re craving comfort food. I know what you’re thinking, “Not another mashed potato recipe.” That’s understandable, but these are different from any other mashed potatoes you may have tried before. With a little roasted garlic and caramelized shallots thrown in for good measure, these Mashed Potatoes will be your new favorite dish all winter long!
Before we get to the recipe, I’d like to share a little secret with you. Mashed potatoes should never have any milk in them! This may seem counterintuitive at first because they’re called “mashed” potatoes but it’s for good reason – adding anything creamy takes away from their starchy goodness and makes them too smooth and gluey.
The other trick is how long you cook your spuds before mashing them up. They should be soft enough that if you poked them with a fork, all of the potato would break apart without much effort but not so soft as to fall apart when you squeeze or poke it. That way, when we mash these potatoes together with roasted garlic and caramelized shallots they’ll hold their form nicely and give us a nice, rustic texture.
The only thing left for you to do is taste these potatoes and decide whether or not they’re the best mashed potatoes that you’ve ever had!
We all know how much America loves their mashed potatoes – but most of them are very bland with little flavor from either bacon or roasted garlic… I love making my Mashed Potato recipe with Roasted Garlic and Caramelized Shallots because its such an easy way to add so many layers of depth and flavor without taking away any richness from the potato. These Mashed Potatoes make me feel like we’ve got a real Sunday dinner going on at home while still being quick enough for weekdays. The bonus here? You can also add some kale to the potatoes for a lot of fiber and an extra veggie boost!
I’ve been making these mashed potatoes since I was just a teenager, and they have never let me down. It’s one dish that I know everyone will love because you can make it as simple or complex as your heart desires. The only downside? You might not want to share them with anyone at all – so keep this recipe close to your chest if you dare 😉
The best thing about this recipe is how versatile it is. Of course, there are plenty of ways in which those garlic cloves could be roasted (roasted whole or tossed straight into olive oil), but the shallots don’t get any easier: simply drizzle them with olive oil and cook until they are the perfect shade of brown.
The shallots will caramelize beautifully, but don’t burn them! You’ll know when it’s just right because the pan is coated in a gorgeous crust that you can lift up to reveal their glorious golden-brown color. And while we’re talking about butter (yes please!), I feel it should be noted here that one stick – or four tablespoons if you want to make these vegan-friendly – goes straight into the potatoes themselves for flavor as well as richness. It might seem like overkill at first, but try cooking your mashed potatoes without any butter or cream before making this decision 😉
As always, there are many ways to dress up mashes – with cheese, bacon or scallions – but for my money the most satisfying way to make them is by mashing in a couple of garlic cloves.
Serve these up with some fresh parsley and you’ll have an instant hit!
How to make it?
-Potatoes (I like Yukon Gold)
-Butter or vegan butter substitute*
-Garlic cloves, peeled and smashed/lightly crushed with the side of a knife to release flavor.
Instructions: Boil potatoes until soft enough to mash easily, then drain well. In the meantime melt your butter in a pan over medium heat – I usually add about two tablespoons for every four large potatoes but it will vary based on their size. Once you’re sure that the butter has liquified lower the heat and stir in your garlic cloves so they can cook for just one minute more without burning before removing them from the pot using tongs or a slotted spoon.
-Mash the potatoes by hand or with a potato masher until they are fluffy and soft, then stir in your garlic cloves. Stir just enough to distribute them throughout the potatoes but not so much that it will thin out their consistency. Add sea salt as desired
* Option for vegan option: Substitute butter/butter substitute for coconut oil, avocado oil or olive oil; use soy milk instead of dairy milk etc.