Thursday, 8 March 2012

Garlic & Shallot Mashed Potatoes

We really enjoyed these garlic and shallot infused mashed potatoes. Good thing, there's lots more garlic to go...

4 to 8 servings
30 minutes prep time

Garlic and Shallot Mashed Potatoes

900 grams (2 pounds) floury potatoes
1 or 2 large heads of garlic
4 large shallots
2 tablespoons mild vegetable oil
2 tablespoons unsalted butter
2/3 to 1/2 cup buttermilk
salt & pepper to taste

Wash and trim the potatoes in the usual way for boiling; peel them if you must, although I don't bother. make sure they are cut in pieces of roughly equall size. Cover them with water and bring them to a boil. Boil until tender.

Meanwhile, peel and cut the shallots in half lengthwise, then in thin slices horizontally. Peel and cut the cloves of garlic in half, removing the green inner cores.

Put the oil and butter in a medium skillet, and heat it gently over medium heat. Add the shallots and garlic, and cook them quite slowly, stirring occasionally, until they are very soft and slightly browned. They should not be ready until the potatoes are, so be sure to keep them going quite slowly.

When the potatoes are ready, drain them and return them to the pot. Add the cooked onions and shallots along with all the butter and oil they cooked in, and mash well. Add the buttermilk and season with salt and pepper, and mash again.

Last year around now I was making Parsnip Slaw, and Cheesy Baked Beans in Tomato Sauce.

No comments: