One year I will do an entire Thanksgiving menu made up entirely of different kinds of potatoes, and this one will definitely make the cut. T-giving isn’t the time to skimp on heavy cream and butter—just live a little and take a longer nap during halftime #3 of the day. The crispy shallots on top are sort of the Chrissy equivalent to icing on a cake, because as you all know by now I far prefer potatoes to cake.
Ingredients
- 4 pounds Yukon gold potatoes (or just plain old Idahoes – they work just fine), skin ON, scrubbed
- Kosher salt
- Oil for frying
- 3 shallots, peeled and sliced into very thin rings
- Flour
- 1 cup heavy cream
- 1 cup (2 sticks) unsalted butter (it’s Thanksgiving people! Not a time to skimp)
- Freshly ground black pepper to taste
Directions
1
Place the potatoes in a big pot and cover them with 2 inches of water (you want to start with cold water because that way the outsides of the potatoes don’t cook before the insides). Salt the water generously and bring to a boil. Reduce the heat and simmer until you can pierce the potatoes easily with a fork or a wooden skewer, 20-25 minutes.
2
While the potatoes are boiling, heat about 3 inches of frying oil in a medium saucepan. When the oil seems close to being ready (you can throw a bread cube in there and if it starts sizzling right away you know that oil is ready), toss the shallots in flour and then sift out the remaining flour through a fine colander (or just lift them out and shake off the excess). Throw a handful of shallots into the oil and fry, moving them around a bit so they don’t stick, until golden and crisp, 2-3 minutes. Pull out those shallots with a Chinese spider thingie or slotted spoon and drain on paper towels. Repeat with remaining shallots and oil.
3
Once that’s done, warm the cream, butter and 2 teaspoons of salt in another saucepan until warm but not boiling; cover and keep warm.
4
OK, now it’s time to make the potatoes. Drain the potatoes in a colander, then either put them back into the pot or a big bowl and add the warmed cream-butter mixture. Mash until everything is integrated and season with more salt and some pepper to taste if you want. Transfer to a serving bowl and top with the shallots.
Hi Chrissy can I do this recipe without the skin of the potatoes?? For some reason my husband prefers smashed potatoes without the skin 🤦🏽♀️
Can I fry the shallots the day before? If so is storing in a glass dish with a lid on the counter sufficient storage? Thanks!!