I loooooove making my mashed potatoes this way. Because you're making them in the slow cooker, the potatoes themselves are no-muss, no-fuss. They're so creamy and flavorful on their own, but the crispy shallots take these to a whole nother level. I also use 2 types of cheese in this recipe- cream cheese for creaminess and depth, and ricotta for it's slight tang, which really pairs well with the crispy shallots.
*Full disclosure, the above photo of the completed dish was taken when I made these for Thanksgiving. I used both russet and red potatoes, and only ricotta cheese. Too tangy. I modified the recipe this weekend and used only russet potatoes and both ricotta and cream cheese, and the new version was perfect and so much creamier, but I forgot to take a picture. Womp. Anyway, if you want to learn my twist on a modern classic, please read on!
Ingredients (serves likeeee 8-10ish):
• 5 lbs russet potatoes (scrubbed, peeled, and chopped)
• 1 1/2 cups of milk and half & half (combined) plus 1 cup half & half for later
• 4-5 cloves garlic (diced)
• 4 oz softened cream cheese
• 1/3 cup ricotta
• 1 tbsp butter
• Salt and ground black pepper to taste
• 1 lb of shallots (sliced)
• 1/3 cup canola oil (this is a guesstimate... you just want enough oil to just cover the shallots. about a quarter inch deep)
• Add potatoes, garlic, salt, pepper, and milk/half&half combo to greased crock pot. Cover and cook on high for 4 hours, until fork tender, and then mash together.
• Heat your remaining cup of half & half (just until warm) and add to potatoes along with cream cheese, ricotta, and butter. Mash and stir to blend. Leave warm while you work on your shallots
• Fill large, shallow saucepan with canola oil and heat over medium/high heat until hot. To test the heat level, add in one shallot slice. If it immediately starts sizzling, you're good to go. If not, wait a little longer
• Add in about 1/3 cup of shallots at a time, and let fry until golden brown. Remove with a slotted spoon and place on paper towel-lined plate to drain
Note: over crowding will reduce the oil's heat, so the shallots will take longer to fry and will absorb too much oil
To plate: line the bottom of your dish with an even layer of shallots. Scoop in half of your potatoes, smoothing over with the back of your spoon. Sprinkle on another layer of shallots, and spread remaining potatoes over top. Top with remaining shallots. Boom.
Hi! I'm Shantal.