Mashed Yukon Gold Potatoes with Caramelized Shallots

Ingredients for Mashed Yukon Gold Potatoes with Caramelized Shallots

• 3 tablespoons unsalted butter

• 3 tablespoons sugar

• 450g small shallots, peeled (about 12 to 15 medium shallots)

• 2 sprigs fresh thyme

• 60 ml extra jungfruolja

• 1/4 teaspoons kosher salt

• 1/4 teskedar nymalen svartpeppar

• 1.4kg Yukon Gold potatoes

• 120ml whole milk

• 6 tablespoons unsalted butter, at room temperature

• 80ml soured cream

• 1 tesked kosher salt

• 1/2 teaspoons freshly ground black pepper

• large heavy skillet with lid

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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