I don’t think I’ve ever seen a holiday dinner table that doesn’t include a big bowl of mashed potatoes. They’re a dinnertime staple and they go with just about every entree. Horseradish mashed potatoes topped with crispy shallots is a comforting winter side dish everyone will love.
I’m going to let you in on a little secret: For years, I was banned from making mashed potatoes. I was terrible at it, despite being able to cook just about anything else! In the past year or so, I’ve actually gotten pretty good at making potatoes and now I make them on a regular basis.
To make great mashed potatoes, start with Idaho® Russets, which are dry and fluffy (no one wants waxy or gummy mashed potatoes!). Boil them with a few garlic cloves, then mash them with plain Greek yogurt, which adds a little tang and gives them more body than milk or cream, and stir in some freshly grated horseradish for an extra pop of flavor.
Topping these creamy horseradish mashed potatoes with crispy shallots really takes them to the next level. Instead of coating the shallots with flour or batter, I simply cut them into thin rings and cook them in a combination of butter and oil. The butter adds tons of flavor, while the oil reduces the smoke point and helps keep them from burning. Don’t worry, it’s a lot easier than it sounds! Bring them to a simmer, then reduce the heat to low and cook them for about 20 minutes. At first, it won’t look like much is happening, but then the butter will start to sputter and foam and the liquid comes out of the shallots. Then, just when you’re about to give up, the shallots will begin to turn golden brown and crisp up. Use a slotted spoon to transfer them to a plate lined with a paper towel; they’ll continue to darken as they cool and will keep for several days in an airtight container.
- 1/4 cup Country Crock® Spreadable Butter with Canola Oil (or 2 Tablespoons each butter and oil)
- 2 large shallots, thinly sliced (about 1 cup)
- 2 garlic cloves, peeled
- 4 large Idaho® Russet potatoes, peeled, cut into chunks
- 1 cup Greek yogurt
- 1/4 cup freshly grated horseradish
- 1/4 to 1/2 teaspoon kosher salt, to taste
- fresh parsley, optional
- In a medium saucepan, melt the butter over medium high heat. Add the shallots and bring to a simmer; reduce heat to low and cook, stirring occasionally, 20-25 minutes or until shallots turn golden brown and begin to crisp. (They will darken as they cool) Using a slotted spoon, transfer the shallots to a plate lined with a paper towel. Sprinkle with salt and let cool. Once cool, shallots can be kept in an airtight container for several days.
- Place garlic and potatoes in large pot and add just enough water to cover. Bring to a boil over high heat and cook 15 to 20 minutes, or until potatoes are tender.
- In a large mixing bowl, stir together the yogurt, horseradish, and 1/4 teaspoon salt. Add the potatoes and garlic cloves. Beat with an electric mixer until smooth. Season with additional salt to taste.
- Immediately before serving, top potatoes with crispy shallots and fresh parsley.
I created this recipe for my client, Idaho Potatoes. Thank you for supporting the brands that keep me inspired in the kitchen!