If you think cream and butter are required to make amazing mashed potatoes, then this recipe might surprise you. It calls for Yukon Gold potatoes, which are naturally creamier than russets and need only to be mashed with a little mashed potatoes their cooking water to become rich and fluffy. Sizzling shallots in a generous amount of olive oil infuses the oil with flavor before it’s swirled into the potatoes. Put them in a large saucepan, add 2 tablespoons salt, and cover potatoes with water by 1 inch.
Bring to a boil over high heat, reduce to medium and let cook until piercing with a fork yields no resistance, about 15 minutes. While the potatoes cook, put the olive oil and shallots in a large skillet, and set up a paper towel-lined plate next to the stove. When they start to bubble, reduce the heat to medium and cook until golden brown, 5 to 9 minutes. Use a slotted spoon to transfer to the paper towels, and season with salt.
Reserve 1 cup of the cooking water, then drain the potatoes and return them to the pot. Mash the potatoes over low heat using a potato masher or wooden spoon until completely mashed. Add the reserved potato water 1 tablespoon at a time, vigorously stirring until the potatoes are smooth and come together. 4 cup of the reserved oil. Serve topped with crispy shallots, black pepper and more of the oil, if desired. About UsNYT Cooking is a subscription service of The New York Times. Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense.
Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Peel and quarter potatoes and keep in cold water until ready to cook. This can be done up to 4 hours in advance.
It is better to overcook than to undercook. In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Using an extruding masher or a ricer, mash hot potatoes until smooth, about 2 minutes. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.