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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. 

  • 4

    pounds Yukon gold potatoes (or just plain old Idahoes – they work just fine), skin ON, scrubbed

  • 3

    shallots, peeled and sliced into very thin ring

  • 1

    cup heavy cream

  • 1

    cup (2 sticks) unsalted butter (it’s Thanksgiving people! Not a time to skimp)

  • Flour

  • Freshly ground black pepper to taste

  • Kosher salt

  • Oil for frying

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The Stir-Anything Wooden Utensil Set
The Stir-Anything Wooden Utensil Set

Grab the slotted spoon to stir and al dente-test pasta, the spatula for slicing and serving quiche and crumbles, and the spoon for everything else. Carved from olive wood that ages beautifully, these utensils also level up a tablescape—use them for serving salad, spicy slaw, and spaghetti. Olive wood has a natural oil finish, for stain resistance, a little shine and a lot of use. Use the flat, spatula-style utensil to divvy and serve quiche, brownies, berry crumbles and other treats best served warm.

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