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 a nice start, but then somewhere after the butter – differences can 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 different – not bland or boring. I decided to use white new potatoes with their skins on. There’s something about 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 much, but just enough. Also, a bit of olive oil along with creamy butter adheres to my rustic plan – it adds a slight green aroma – just building layers of flavor here.
Now the shallots – cooked for 15 minutes in a pat of butter until browned, crispy and mouthwateringly appealing. There’s always a finale isn’t there? This definitely could be my favorite new 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!