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Caramelized Shallot and Sage Mashed Potatoes

Caramelized Shallot and Sage Mashed Potatoes

Ingredients

  • Perfect Mashed Potatoes (click for recipe)
  • 2 cups thinly sliced shallots
  • 1 teaspoon chopped fresh sage
  • 1 tablespoon white balsamic vinegar

Recipe Preparation

  • Prepare Perfect Mashed Potatoes. Meanwhile, heat olive oil in heavy medium skillet over high heat. Add thinly sliced shallots; sauté until tender, about 2 minutes. Reduce heat to medium-low; stir until shallots are golden, about 5 minutes longer. Add sage, whilte balsamic vinegar, and sugar; stir until caramelized, about 2 minutes. Stir shallot-sage mixture into potatoes. Season with salt.

Reviews Section

Herb-Scented Mashed Potatoes

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Earlier in the week I posed the question: what’s the one recipe you hope to master in 2018?

On the surface it’s a simple question. But when I think about the recipes I want to create, I’m left thinking about who I want to serve them to… and for which occasions.

Because honestly as important as the food is, it’s only a fraction of what brings us together around the table. I feel like we’re just starting to hit our stride here, and it fills me with gratitude to think about the upcoming year and the many more meals with loved ones I hope to enjoy — whether it be a cozy date night in, teaching my kids to bake, or large family-style meals with the not actually family we’ve created for ourselves here in Connecticut.

There’s something humbling about potatoes. They can be rustic and homey comfort food, or they can be transformed into showstoppers. These are the latter.

The boiled potatoes pass through the smallest setting on a foley mill (you’ve heard me rave about this little kitchen gadget before, it is so useful!), which basically ensures these will be the smoothest potatoes you’ve ever had in your life. But on top of that, you mix in an obscene amount of melted butter and cream. It’s like next level stuff.

And just when you think the potatoes couldn’t possibly become more luxurious, you brush on melted butter. It seems over the top, and okay fine, maybe it is just a little bit, but look…

So while these may not have initially been on your recipe bucket list for 2018, start here. Nothing says I love you like potatoes, and I have a sneaking suspicion that if you make these for someone you care for, they will feel the love.

Also, if you didn’t already enter the Littledeer giveaway over on my Instagram, there’s still time! Announcing the winner later this afternoon, so head over there beforehand and drop your name in the hat!

If you make this Mashed Potatoes recipe, please let us know by leaving a review and rating below!

And make sure to sign up for our newsletter and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!


Tips for making rustic mashed potatoes

  • Use Yukon Gold potatoes: Yukon Golds are the potato of choice for this type of mashed potatoes because they have a natural buttery flavor and thin skins.
  • Leave the skin on the potatoes: As long as you’re using a thin-skinned potato like the recommended Yukon Golds, leaving the skin on will add texture (and a little extra nutrition).
  • Cut the potatoes into small cubes: Cutting the potatoes into 1/2-inch cubes before cooking makes them easier to mash and blend with the other ingredients.

Recipe Variation: Rustic Mashed Potatoes with Bacon and Onion

The texture of rustic mashed potatoes makes it easy to mix in added flavors and ingredients to go with just about any dish.

We often make an easy variation on this recipe that includes bacon and onions to serve with roast pork. Here’s how to make it:


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Vegan Mashed Sweet Potatoes With Caramelized Shallots

Vegan mashed sweet potatoes with caramelized shallots – a delicious, savory, and healthy Thanksgiving side dish.

Okay, don’t let the word “vegan” throw you. Would it help if I changed that to say “Paleo”? I think that’s the current food buzzword of the year. Over the last week, I have had 5 different recipe requests for mashed sweet potatoes, vegan mashed potatoes, savory sweet potatoes, potatoes, and paleo sweet potatoes, so I got the feeling that it was time to share this recipe here on my blog. (On a related note: I do take requests. If there’s something you’re dying to know how to cook, let me know and I’ll see what I can come up with.) These Vegan Mashed Sweet Potatoes fit in quite nicely with my simplify entertaining Thanksgiving theme because you can easily make them ahead of time and then just reheat them on Thanksgiving day. You can even make the shallots WAY ahead of time and freeze them until you’re ready to use if you’re so inclined. Doesn’t everyone keep frozen caramelized onions on hand? Is it just me?

I really love the simplicity of the sweet potato. You hardly ever have to doctor it up or add loads of butter, sour cream or cheese to make it yummy. It’s just sweet and packed with nutrients from the get-go. And it’s not that butter or cheese is bad – I love me some cheese – I just love that I don’t NEED them to enjoy the sweet potato like I do with white potatoes. These Vegan Mashed Sweet Potatoes with Caramelized Shallots play off of the natural, delicious creaminess of the sweet potato with minimal additions. They’re also healthy, super simple and pretty cheap, so I’ve been known to make a meal out of them every once in a while. (Like right now while I write this post.)

The ingredient that puts these mashed potatoes over the top is definitely the caramelized shallots. Now, if you’ve caramelized onions before, you’re probably about to walk away because you don’t want to spend an hour on some shallots, even if caramelized shallots are the best things ever. Well, don’t worry, I’ve got some tricks up my sleeve for you! Plus, you really only NEED to get them about halfway caramelized to taste great in this dish. I definitely got them about 2/3 of the way there and then decided I needed to pull them out to take my photos before I lost all my daylight. Daylight savings time is not saving me any daylight! So yes, if you notice the not-quite-caramelized shallots in my photos, don’t worry because I took my photos and then put them back in the pan to finish.


Vegan Mashed Sweet Potatoes With Caramelized Shallots

Vegan mashed sweet potatoes with caramelized shallots – a delicious, savory, and healthy Thanksgiving side dish.

Okay, don’t let the word “vegan” throw you. Would it help if I changed that to say “Paleo”? I think that’s the current food buzzword of the year. Over the last week, I have had 5 different recipe requests for mashed sweet potatoes, vegan mashed potatoes, savory sweet potatoes, potatoes, and paleo sweet potatoes, so I got the feeling that it was time to share this recipe here on my blog. (On a related note: I do take requests. If there’s something you’re dying to know how to cook, let me know and I’ll see what I can come up with.) These Vegan Mashed Sweet Potatoes fit in quite nicely with my simplify entertaining Thanksgiving theme because you can easily make them ahead of time and then just reheat them on Thanksgiving day. You can even make the shallots WAY ahead of time and freeze them until you’re ready to use if you’re so inclined. Doesn’t everyone keep frozen caramelized onions on hand? Is it just me?

I really love the simplicity of the sweet potato. You hardly ever have to doctor it up or add loads of butter, sour cream or cheese to make it yummy. It’s just sweet and packed with nutrients from the get-go. And it’s not that butter or cheese is bad – I love me some cheese – I just love that I don’t NEED them to enjoy the sweet potato like I do with white potatoes. These Vegan Mashed Sweet Potatoes with Caramelized Shallots play off of the natural, delicious creaminess of the sweet potato with minimal additions. They’re also healthy, super simple and pretty cheap, so I’ve been known to make a meal out of them every once in a while. (Like right now while I write this post.)

The ingredient that puts these mashed potatoes over the top is definitely the caramelized shallots. Now, if you’ve caramelized onions before, you’re probably about to walk away because you don’t want to spend an hour on some shallots, even if caramelized shallots are the best things ever. Well, don’t worry, I’ve got some tricks up my sleeve for you! Plus, you really only NEED to get them about halfway caramelized to taste great in this dish. I definitely got them about 2/3 of the way there and then decided I needed to pull them out to take my photos before I lost all my daylight. Daylight savings time is not saving me any daylight! So yes, if you notice the not-quite-caramelized shallots in my photos, don’t worry because I took my photos and then put them back in the pan to finish.


Cast Iron Skillet Chicken with Cognac Sauce

  • This recipe is the perfect example of what recipes on Cooking On The Weekends are all about — it’s creative and comforting food for casual entertaining.
  • This recipe is the result of throwing a handful of delicious ingredients — in a specific order — together in one pan. With varying degrees of heat throughout the cooking process, within about 30 minutes an incredibly scrumptious meal will be ready.

You won’t believe how easy it is to create such deep flavors cooking this way. It’s as much about the technique as it is the quality of the ingredients.

It’s the combination of everything being cooked together in one pan. Even those tiny bits of food that get stuck to the bottom of the pan — and are then brought into the dish by degalzing , help to make the final result so incredible.


THE WHOLE30

The 30-Day Guide to Total Health and Food Freedom

Can you change your life just by changing the food you put on your plate? Our Whole30 program will prove you can, with results you never expected.

In their New York Times bestselling book It Starts With Food, Dallas Hartwig and Melissa Hartwig explained the science behind their revolutionary approach to food and nutrition. Now, the New York Timesbestselling The Whole30prepares participants for the program in five easy steps, previews a typical thirty days, teaches the basic meal preparation and cooking skills needed to succeed, and provides a month’s worth of recipes designed to build confidence in the kitchen and inspire the taste buds.

The Whole30 has transformed the lives of thousands of people around the world. I can’t recommend this program highly enough.” — CHRIS KRESSER, New York Times best-selling author and functional medicine provider

I even started jogging because I had so much energy and a fresher mindset.

In January of 2019, I was admitted to the hospital for diverticulitis. It was a bad case that required surgery, and I had pretty serious complications the days following the surgery. Thankfully, after.

Read Phill C.'s Whole30 Story

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Get your Whole30 Starter Kit

Sign up for Whole30 email, and we’ll send you the Whole30 Starter Kit: a printable version of the Whole30 program rules, the Meal Planning template, and 15 recipes from Melissa’s cookbooks. (Your email is safe with us. Promise.)

The opinions and/or information presented on this website is in no way intended as medical advice or as a substitute for medical treatment, and should only be used in conjunction with the guidance, care, and approval of your physician. Nothing herein is intended to diagnose, treat, cure or prevent any disease.


Take your rutabagas and use a peeler to remove the outside peel. (Note the outer skin is thick.) Cut the rutabaga into pieces. This will allow it to cook quickly. Add the rutabagas to a pot with water.

Cover and bring to a boil until the rutabagas are soft. Drain the water. Add the rest of the ingredients to the pot. Take an electric mixer and whip the rutabagas until they are creamy.


Watch the video: Das perfekte Kartoffelpüree mit Nußbutter und einem Hauch von Rosmarin (December 2021).