Rustic Rosemary Mashed Potatoes with Roasted Shallots
Most people fall on one end of the spectrum or the other -- do you like your mashed potatoes with lumps or without? My preference depends on what dish they are being served with, but I always love the pieces of skin from red potatoes that give mashed potatoes texture and a rustic feel. In this recipe, the red potatoes are mashed with cream cheese and butter and mixed with shallots that are roasted until a jam-like texture is achieved, much like roasted garlic.
2 medium shallots
1 tablespoon extra-virgin olive oil
2 pounds red potatoes, washed and quartered
4 ounces cream cheese
4 tablespoons unsalted butter
¼ cup whole milk
1 teaspoon chopped rosemary
Kosher salt, as needed
Freshly ground black pepper, as needed
Heat oven to 350ºF. Slice the bottom ½” off the root end of the shallots and discard. Drizzle the shallots with olive oil and wrap the shallots in aluminum foil. Cook until the shallots are very soft, about 20 minutes. Unwrap and remove the skin then roughly chop the shallots and set aside.
Fill a large pot with cool water. Add the potatoes and bring the water to a boil, cooking until the potatoes are tender and can easily be pierced with a fork, about 15 to 20 minutes. Drain the potatoes thoroughly in a strainer and return the potatoes to the pot.
Add the cream cheese, butter, whole milk and rosemary to the pot and roughly pound the potatoes with a potato masher, leaving the potatoes chunky. Stir in the shallots and season to taste with salt and pepper.
Serves 6 to 8.