Creamy mashed potatoes baked with shallots

Votes: 2

Time: 1 hour 40 min.
Complexity: easily
Servings: 12

A familiar mashed potato dish may still be based on mashed potatoes, but a few changes can transform this familiar dish into something new. If you prefer, you can caramelize the shallots rather than simply fry them. It's possible that with this recipe, you'll discover a unique combination of ingredients that will make you forget all about other ways to make mashed potatoes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.3 kg of potatoes
220 g softened butter, plus extra for greasing the pan
Vegetable oil, for frying
910 g shallots, thinly sliced
230 g cream cheese, softened
1 cup heavy cream
1/2-1 tsp. salt with flavoring

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, shallots, cream cheese, cream

Cooking the dish according to the recipe:

Grease a 3.8-quart baking dish generously with butter. Peel and cut the potatoes into chunks. Bring a large saucepan of water to a simmer. Add the potatoes. Bring to a boil and cook until tender when pierced with a fork, 20-25 minutes.
Heat a 1 cm layer of vegetable oil in a large saucepan over medium-high heat. Fry the shallots in batches until lightly golden, 3-4 minutes. Remove them with a slotted spoon to paper towels to absorb excess oil.

Drain the potatoes from the cooking water, placing them in a large colander. Return the vegetables to the now-dry pan and return to the stovetop. Mash the potatoes over low heat, allowing any remaining steam to escape before adding the other ingredients. Turn off the heat and stir in 165g of butter, cream cheese, heavy cream, seasoned salt, 1/2 teaspoon coarse salt, and 1 teaspoon pepper. Mash with a potato masher to combine.
Preheat oven to 350°F (177°C). Spread three-quarters of the shallots over the bottom of a baking dish. Top with the mashed potatoes and spread them evenly. Sprinkle with the remaining shallots.
Cut the remaining 55g butter into chunks. Sprinkle it over the potatoes. Bake until the butter is melted and the cream cheese is cooked through (25-30 minutes).

Tips for Preparing for Future Use

The potatoes can be prepared up to a day in advance by covering and refrigerating them. Then, follow step 5 of the recipe, sprinkle with pats of butter, and bake for an hour just before serving.