Goat Cheese Mashed Potatoes with Crispy Shallots
Recipe - Dearborn Market
Goat Cheese Mashed Potatoes with Crispy Shallots
Prep Time15 Minutes
Servings5
Cook Time20 Minutes
Ingredients
4-5 Shallots, Thinly Sliced
3 tbsp Flour
Olive Oil
2 lbs Russet Potatoes
4 oz Goat Cheese Log
4 tbsp Butter
3/4 cup Heavy Cream or Half and Half
Salt
Directions
Crispy Fried Shallots
- Coat the sliced shallots in flour, dusting off any excess.
- In a skillet over medium heat, add 1/4 inch of olive oil. Once hot, add the shallots in an even single layer. Refrain from touching them for the first 2 minutes of cooking, then toss every minute or so. Cook the shallots until golden brown and crispy, but not burnt (approx. 6–10 minutes).
- Remove the shallots and place on a paper towel lined plate to absorb excess oil and crisp up.
Mashed Potatoes
- Peel and cut the potatoes into large, equal-sized pieces, about 1 inch thick.
- Cook the potatoes in a pot of salted boiling water until they are fork-tender, which should take about 15–20 minutes depending on their size. Remove from the heat and drain.
- Add the hot, drained potatoes to a bowl with the butter, heavy cream or half-and-half, goat cheese, and a generous pinch of salt.
- Mash the potatoes to your desired consistency using a hand masher, hand mixer, or stand mixer. Once mashed, adjust the seasoning by adding more salt to taste.
- Serve the mashed potatoes with a generous amount of crispy shallots on top.
15 minutes
Prep Time
20 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Fresh Shallot
$1.00 avg/ea$3.99/lb
King Arthur Baking Company Unbleached All-Purpose Flour, 5 lbs
$6.99$1.40/lb
Botticelli Everyday Cooking Extra Virgin Olive Oil, 16.9 fl oz
$13.29$0.79/fl oz
Express Bake PotatOH! Russet Potato, 8 oz
$1.25
Mitica Drunk Goat Cheese
$29.99/lb$29.99/lb
Land O Lakes Unsalted Butter, 4 count, 1 lb
$5.99$5.99/lb
Bowl & Basket Half & Half, half gallon
$6.99$0.11/fl oz
Maldon Sea Salt Flakes, 8.5 oz
$6.99$0.82/oz
Directions
Crispy Fried Shallots
- Coat the sliced shallots in flour, dusting off any excess.
- In a skillet over medium heat, add 1/4 inch of olive oil. Once hot, add the shallots in an even single layer. Refrain from touching them for the first 2 minutes of cooking, then toss every minute or so. Cook the shallots until golden brown and crispy, but not burnt (approx. 6–10 minutes).
- Remove the shallots and place on a paper towel lined plate to absorb excess oil and crisp up.
Mashed Potatoes
- Peel and cut the potatoes into large, equal-sized pieces, about 1 inch thick.
- Cook the potatoes in a pot of salted boiling water until they are fork-tender, which should take about 15–20 minutes depending on their size. Remove from the heat and drain.
- Add the hot, drained potatoes to a bowl with the butter, heavy cream or half-and-half, goat cheese, and a generous pinch of salt.
- Mash the potatoes to your desired consistency using a hand masher, hand mixer, or stand mixer. Once mashed, adjust the seasoning by adding more salt to taste.
- Serve the mashed potatoes with a generous amount of crispy shallots on top.