Crispy Fried Shallots

1. Coat the sliced shallots in flour, dusting off any excess.
2. 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).
3. Remove the shallots and place on a paper towel lined plate to absorb excess oil and crisp up.

Mashed Potatoes

1. Peel and cut the potatoes into large, equal-sized pieces, about 1 inch thick.
2. 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.
3. 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.
4. 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.
5. Serve the mashed potatoes with a generous amount of crispy shallots on top.