Popular – Creamy and Buttery Mashed Potatoes with Fried Shallots

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Ooh! These mashed potatoes are delicious! They are always the perfect side dish and a must for fried chicken… like my Southern Fried Chicken: https://the2spoons.com/finger-licking-southern-fried-chicken/

Mashed Potatoes just make everything better! They are creamy and buttery and I quickly fried a few shallot strings to top these with which makes them even more delicious!

Popular – Creamy and Buttery Mashed Potatoes with Fried Shallots

Heres a link that will give you a little history of mashed potatoes: http://thefederalist.com/2016/12/01/enjoy-delicious-mashed-potatoes-read-origin-story/

So, here’s my recipe! Enjoy!

Creamy and Buttery Mashed Potatoes with Fried Shallots

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servngs

Course: easy side dish, vegetable, Side Dish

Cuisine: American

Ingredients Method

Ingredients

  

• 4 Russet large potatoes (add more if you want extras, but usually one potato per person)
• water to cover
• salt and pepper
• 1/2-2/3 whole milk, half and half, or heavy cream warmed
• 4 tbsp butter, or more if needed, melted and heated with the milk, cream or half and half
• 1 small shallot, sliced Optional

Method

 

1. Dice the potatoes in uniform pieces and add to a pot large enough for the potatoes to be completely covered by water. Add a little salt to the water.  Bring to a boil and cook until the potatoes are fork tender.  Very important, because if you undercook your mashed potatoes will be lumpy. 
2. Drain the potatoes and return to the pan.  With the heat still on let the potatoes cook on low to medium until the water has evaporated. 
3. Heat the butter and 1/2 to 2/3 cup hot milk, half & half, or cream. I like to mash my potatoes in my stand mixer or with a hand mixer, but you can use a potato masher or better yet a ricer. Regardless, start mashing the potatoes, then add the butter and milk a little at a time.  It’s hard to say exactly how much liquid, that’s why you want to add a little at a time to your desired consistency.  Continue beating, adding the butter/liquid mixture as needed, until lumps are gone.  Sometimes I use a ricer and this takes this step away.  You’d just rice your potatoes, add the butter and liquid, then season to taste. 
4. After your desired consistency is reached add salt and pepper to taste.  You added a little salt to the water so be sure not to over salt.  Add additional butter and combine if desired, or top the final potatoes with a few pats of butter.
5. Heat a little oil and quickly fry the shallot rings until browned, turning about 1 minute.  
   
6. Bon Appetite! Serve with my green onion cream gravy and Frank’s Red Hot Wing Sauce Southern Fried Chicken!