Here’s a great holiday side dish that was great with our roast turkey but makes an impressive side anytime!
- 5 pounds Yukon Gold potatoes
- Salt for potato water
- Vegetable oil for frying shallots
- 2 pounds shallots, finely sliced into rings
- 1.5 sticks butter plus 0.5 sticks to top potatoes
- 8 ounces light cream cheese
- 1 cup milk
- 2 teaspoons dried parsley
1. Grease a large baking pan. Peel and cut potatoes into 1/8ths. Bring a large pot of water to a boil and season water liberally with salt like you would do for boiling pasta. Boil potatoes until fork tender.
2. While potatoes are boiling, heat a large pan of vegetable oil until it begins to shimmer. Carefully drop small loads of shallots into the hot oil and allow to fry-usually about a minute.
3. Remove shallots as they brown and set aside on a paper towel to soak up excess grease.
4. Once potatoes and shallots are ready, preheat oven to 350 degrees and drain potatoes in a large colander. Return potatoes to the pot they boiled in and add 1.5 sticks of butter, cream cheese, and milk. Blend well with a hand mixer until fluffy and well-mixed. Add more liquid if they seem dry.
5. Line greased baking dish with 3/4 of the fried shallots. Place potato mixture into greased baking pan on top of shallots, top with remaining shallots, remaining butter and dried parsley. Bake for 20 minutes.
Recipe adapted from Ree Drummond.