Yukon Gold Smashed Potatoes with Crispy Shallots
- SERVES: 8 to 10
- PREP: 10 minutes
- TOTAL TIME: 45 minutes
A smash hit every time.
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.
pounds Yukon gold potatoes (or just plain old Idahoes – they work just fine), skin ON, scrubbed
shallots, peeled and sliced into very thin ring
cup heavy cream
cup (2 sticks) unsalted butter (it’s Thanksgiving people! Not a time to skimp)
Freshly ground black pepper to taste
Oil for frying