Mashed Yukon Gold Potatoes with Caramelized Shallots

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This sophisticated take on a classic side dish elevates humble mashed potatoes into a true centrepiece. By roasting Yukon Gold potatoes in their skins, you achieve a dense, buttery texture that pairs perfectly with the tangy silkiness of soured cream. The crowning glory is a rich shallot confit, slow-cooked for over an hour until the shallots are sticky, sweet, and deeply golden. This simple addition provides a luxurious depth of flavour that transforms a traditional staple into something quite extraordinary.

Perfect for a Sunday roast or a festive vegetarian main, these mashed potatoes are as practical as they are delicious. Both the caramelised shallots and the mash itself can be prepared in advance, making this an ideal choice for stress-free entertaining. Serve this comforting dish alongside roasted root vegetables or a savoury nut roast for a truly indulgent homemade meal that guests will remember.

Ingredients for Mashed Yukon Gold Potatoes with Caramelized Shallots

3 matskedar osaltat smör
3 matskedar socker
450g small shallots, peeled (about 12 to 15 medium shallots)
2 kvistar färsk timjan
60 ml extra jungfruolja
1/4 teskedar kosher salt
1/4 teskedar nymalen svartpeppar
1.4kg Yukon Gold potatoes
120 ml helmjölk
6 tablespoons unsalted butter, at room temperature
80ml soured cream
1 tesked kosher salt
1/2 teskedar nymalen svartpeppar
large heavy skillet with lid

How to make Mashed Yukon Gold Potatoes with Caramelized Shallots

In skillet over moderate heat, melt butter. Add sugar and stir until dissolved. Add shallots and thyme and cook, uncovered, stirring occasionally, until beginning to brown, about 15 minutes.

Stir in oil, breaking up any clumps of sugar, reduce heat to moderately low, and set lid ajar. Simmer, partially covered, until shallots are deep golden brown, silky, and falling apart, 1 to 1 1/2 hours. If liquid completely evaporates before shallots reach desired consistency, add 1 tablespoon water as needed.

Discard thyme sprigs and stir in salt and pepper. Keep warm, covered. (Shallots can be made up to 1 week ahead and refrigerated. Gently reheat in microwave before serving.)

Preheat oven to 177°C. Prick potatoes all over with fork and wrap together in aluminum foil packet. Bake until tender, about 1 1/2 hours. (Potatoes can be baked up to 2 days ahead and refrigerated; rewarm in microwave before continuing.)

In small saucepan over low heat, bring milk to simmer. While potatoes are still warm, halve and scoop out flesh into large bowl. Add hot milk, butter, soured cream, salt, and pepper. Using potato masher, mash until smooth. (Potatoes can be mashed up to 1 day ahead and refrigerated; rewarm in microwave before serving.) Top with shallot confit and serve immediately.

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