Mashed Potatoes are a pretty basic dish, but they can be transformed into the most amazing food on the table. Whether you prefer russets, new or a waxier variety – potatoes are always present at Thanksgiving. Many prefer their mashed potatoes plain with a little butter, that’s always nice, but after the butter, that’s where the additions begin.
I must admit, potatoes are not usually my favorite dish, until now. These potatoes have taken on a new name this holiday season, they are better – not bland or boring. I decided to use white new potatoes with their skin on. There’s something about having your skin in the game that really makes a difference….hmm.
Buttermilk is the other culprit that adds to my recipe and leaves a tangy taste, not too tart, but just enough. Also, a bit of olive oil, along with creamy butter adheres to my rustic plan – it adds richness – just building layers of flavor.
Now the shallots – cooked for 15 minutes with a pat of butter until brown, crispy and mouthwatering. Pile these crispy rings on top of potatoes and watch your guests ooh and ahh. This definitely could be my favorite dish of the holiday season.
3 pounds white new potatoes, skin on
5 tablespoons butter, divided
1 cup buttermilk
1/4 cup olive oil
3 large shallots, sliced
2 teaspoons salt
1/2 teaspoon black pepper
- Add potatoes to a large pot and fill with cold water. Place over medium-high heat and boil until fork tender, about 25 minutes.
- In a small pot or pan, add 1 tablespoon butter and sliced shallots. Place over medium heat and cook for 15-20 minutes, stirring occasionally.
- Drain potatoes and add remaining butter, mash. Add buttermilk, olive oil, salt and pepper – mash until creamy.
- Spoon potatoes into a bowl and top with frizzled shallots. Keep warm in oven (covered with foil) or serve immediately. Enjoy!