| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Active: | 55 min |
| Yield: | 24 servings |
| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Active: | 55 min |
| Yield: | 24 servings |
Ingredients
- 4 sticks butter, softened, plus more for the baking dishes
- 10 pounds russet or Yukon gold potatoes, peeled and cut into chunks
- Two 8-ounce packages cream cheese, softened
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 cups olive oil
- 4 pounds shallots, peeled and thinly sliced into rings
Instructions
- For the potatoes: Generously butter two 4-quart baking dishes.
- Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
- For the shallots: Meanwhile, add the oil to a large skillet set over medium heat. When the oil is hot, add the shallots in batches and fry until golden brown, 30 seconds to 1 minute per batch. Remove with a slotted spoon and drain on paper towels.
- Preheat the oven to 350 degrees F.
- Drain the potatoes in a large colander. Put them back in the dry pot and put the pot back on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding the other ingredients. Turn off the heat and add 3 sticks butter, the cream cheese, heavy cream, salt and pepper. Mash to combine.
- Spread the shallots in the bottom of one of the buttered dishes, reserving a few for decorating the top. Scoop half the potatoes on top of the shallots and spread out. Arrange the reserved shallots on top. Scoop the rest of the potatoes into the second dish. (If you are making these ahead, cover and refrigerate the dishes at this stage.)
- To cook, throw pats of the remaining 1 stick butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes. (It will need 1 hour if coming from the fridge.)
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 628 |
| Total Fat | 47 g |
| Saturated Fat | 20 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 7 g |
| Cholesterol | 88 mg |
| Sodium | 178 mg |
| Serving Size | 1 of 24 servings |
| Calories | 628 |
| Total Fat | 47 g |
| Saturated Fat | 20 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 7 g |
| Cholesterol | 88 mg |
| Sodium | 178 mg |
Reviews
They can out awesome!
I pre-made these (just the plain way not w onions) 2 days before Thanksgiving. Heated in oven day-of for about 50 min. Absolutely perfect and delicious.
Made this last night and refrigerated for today. Used plant butter good OO butter and Kite cream cheese with chives .
We are dairy free this is delicious and simple. I wish I could give it a 10 to offset the useless 1 rating
We are dairy free this is delicious and simple. I wish I could give it a 10 to offset the useless 1 rating
These are absolutely amazing mashed potatoes. I will make nothing else in the future!
Made these last year and there were no leftovers…this year we are making double!
Made this recipe with purple potatoes and it was awesome looking and tasted great. In addition to the fried shallots, I cut up some green onions and garnished. Sooo yummy.
Best mashed potatoes ever. Loved the flavor.
Cut this down by about 1/3 but still turned out great. Everyone enjoyed, made the night before and cooked the hour it noted for out of the fridge.
Made these for Thanksgiving with the shallots. Family raved about them. Will be making again for Christmas.
My favorite mashed potato recipe. All my guest loved it.