Best 8 Mashed Yukon Gold Potatoes With Caramelized Shallots Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Mashed Yukon Gold potatoes with caramelized shallots is a classic dish that is both elegant and comforting. The combination of creamy potatoes, sweet shallots, and savory herbs creates a side dish that is perfect for any occasion. This classic dish is easy to make and can be tailored to your taste preferences. Yukon Gold potatoes have a buttery flavor and a smooth, creamy texture that makes them ideal for mashing. Caramelized shallots add a sweet and savory flavor to the dish, while herbs like thyme and rosemary add a touch of sophistication. Whether you are serving it as a side dish for a special occasion or as a comforting meal on a weeknight, mashed Yukon Gold potatoes with caramelized shallots is sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

YUKON GOLD MASHED POTATOES WITH ROASTED SHALLOTS



Yukon Gold Mashed Potatoes with Roasted Shallots image

Roasted shallots and fresh thyme give these potatoes an added depth of flavor. Preparation time is 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Yield 6

Number Of Ingredients 8

6 tablespoons minced shallots
2 teaspoons olive oil
½ cup low fat, low sodium chicken broth
2 teaspoons minced fresh thyme
ground black pepper to taste
salt to taste
3 small Yukon Gold potatoes
½ cup evaporated skim milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven.
  • Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry.
  • Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.

Nutrition Facts : Calories 75.9 calories, Carbohydrate 12.5 g, Cholesterol 0.9 mg, Fat 1.7 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 60.8 mg, Sugar 2.7 g

MASHED POTATOES WITH SHALLOTS



Mashed Potatoes with Shallots image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h40m

Yield 12 servings

Number Of Ingredients 8

2 sticks butter, softened, plus more for the baking dish
5 pounds russet or Yukon gold potatoes
Vegetable oil, for frying
2 pounds shallots, thinly sliced into rings
8 ounces cream cheese, softened
1 cup heavy cream
1/2 to 1 teaspoon seasoned salt
Kosher salt and freshly ground pepper

Steps:

  • Generously butter a 4-quart baking dish. Peel the potatoes and cut into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
  • Heat 1/2 inch vegetable oil in a large pot over medium-high heat. Working in batches, fry the shallots until they are slightly golden, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.
  • Drain the potatoes in a large colander. Place them back in the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients. Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, 1/2 teaspoon kosher salt and 1 teaspoon pepper. Mash to combine.
  • Preheat the oven to 350 degrees F. Spread three-quarters of the shallots in the bottom of the baking dish. Scoop the mashed potatoes on top and spread them over the shallots. Sprinkle the remaining shallots on top of the potatoes.
  • Cut the remaining 1/2 stick butter into pieces and sprinkle over the potatoes. Bake until the butter is melted and the potatoes are warmed through, 25 to 30 minutes.
  • The potatoes can be made a day ahead through the end of step 4; cover and refrigerate. Before serving, dot with butter and bake for an hour.

MASHED YUKON GOLD POTATOES WITH GARLIC



Mashed Yukon Gold Potatoes with Garlic image

Make and share this Mashed Yukon Gold Potatoes with Garlic recipe from Food.com.

Provided by MirandaLee

Categories     Potato

Time 25m

Yield 8 serving(s)

Number Of Ingredients 5

3 lbs yukon gold potatoes
4 cloves garlic, peeled
1/2 cup skim milk
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut potatoes into pieces (the smaller they are, the faster they will cook).
  • Place potatoes and garlic in a large saucepan.
  • Bring to a boil.
  • Cook on medium heat for 15 minutes, or until potatoes are tender.
  • Drain, but do not discard garlic.
  • Add remaining ingredients, and mash with a potato masher until smooth.
  • Add additional milk if necessary.
  • If desired, season with additional salt and pepper.

Nutrition Facts : Calories 156.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.3, Sodium 161.5, Carbohydrate 35.7, Fiber 3.1, Sugar 1.5, Protein 3.9

YUKON GOLD MASHED POTATOES



Yukon Gold Mashed Potatoes image

Learn how to make the ultimate mashed potatoes-buttery, smooth, and incredibly fluffy. (Hint: You'll want to use a potato ricer and a touch of sour cream.)

Provided by Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 7

3 pounds Yukon Gold potatoes
Kosher salt, to taste
8 tablespoons unsalted butter (1 stick), room temperature, plus additional for garnish (optional)
1/2 cup sour cream, room temperature
1 cup whole milk, room temperature
Freshly ground black pepper, to taste
Chopped chives, for garnish (optional)

Steps:

  • Peel and cut potatoes into a ½-inch dice. To prevent potatoes from wobbling as you dice, cut a flat base for the potato to rest on as you make your slices. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place potatoes in a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, 15-20 minutes.
  • Drain the potatoes in a colander, then add back to the pot. Turn heat to low and let the potatoes release additional moisture, 1-2 minutes. Turn off the heat.Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot.
  • With the pot over low heat, gently fold in butter and sour cream, mixing just enough to melt and incorporate; overmixing will result in a gluey texture. Add the milk a splash at a time, gently mixing to incorporate; repeat until you reach your desired consistency. (You may have milk left over.) Season to taste with salt and pepper. Transfer to serving bowl; garnish with extra butter and/or freshly chopped chives, optional. Serve immediately.

MASHED YUKON GOLD POTATOES WITH CARAMELIZED SHALLOTS



Mashed Yukon Gold Potatoes with Caramelized Shallots image

Provided by Melissa Clark

Categories     Potato     Side     Thanksgiving     Vegetarian     Dinner     Fall     Shallot     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 17

For shallots:
3 tablespoons unsalted butter
3 tablespoons sugar
1 pound small shallots, peeled (about 12 to 15 medium shallots)
2 sprigs fresh thyme
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For potatoes:
3 pounds Yukon Gold potatoes
1/2 cup whole milk
6 tablespoons unsalted butter, at room temperature
1/3 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Special Equipment
large heavy skillet with lid

Steps:

  • Make shallots:
  • In skillet over moderate heat, melt butter. Add sugar and stir until dissolved. Add shallots and thyme and cook, uncovered, stirring occasionally, until beginning to brown, about 15 minutes.
  • Stir in oil, breaking up any clumps of sugar, reduce heat to moderately low, and set lid ajar. Simmer, partially covered, until shallots are deep golden brown, silky, and falling apart, 1 to 1 1/2 hours. If liquid completely evaporates before shallots reach desired consistency, add 1 tablespoon water as needed.
  • Discard thyme sprigs and stir in salt and pepper. Keep warm, covered. (Shallots can be made up to 1 week ahead and refrigerated. Gently reheat in microwave before serving.)
  • Make potatoes:
  • Preheat oven to 350°F. Prick potatoes all over with fork and wrap together in aluminum foil packet. Bake until tender, about 1 1/2 hours. (Potatoes can be baked up to 2 days ahead and refrigerated; rewarm in microwave before continuing.)
  • In small saucepan over low heat, bring milk to simmer. While potatoes are still warm, halve and scoop out flesh into large bowl. Add hot milk, butter, sour cream, salt, and pepper. Using potato masher, mash until smooth. (Potatoes can be mashed up to 1 day ahead and refrigerated; rewarm in microwave before serving.) Top with shallot confit and serve immediately.

CARAMELIZED-SHALLOT MASHED POTATOES



Caramelized-Shallot Mashed Potatoes image

Provided by Jeanne Thiel Kelley

Categories     Milk/Cream     Potato     Side     Sauté     Vegetarian     Quick & Easy     High Fiber     Shallot     Simmer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 4

6 tablespoons (3/4 stick) butter, divided
2 cups sliced shallots
3/4 cup whole milk
2 pounds large Yukon Gold potatoes, peeled, quartered

Steps:

  • Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add sliced shallots and cook until tender and brown, stirring often, about 20 minutes. Transfer shallots to small bowl. Add milk to skillet. Set aside.
  • Meanwhile, place quartered potatoes in large saucepan. Add enough cold water to pan to cover potatoes by 1 1/2 inches. Bring to boil, reduce heat to medium, and simmer until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan and stir over medium heat until dry, about 1 minute. Add remaining 4 tablespoons butter. Bring milk in skillet to simmer, scraping up any browned bits. Add hot milk to potatoes. Mash potatoes. Stir in caramelized shallots and season to taste with salt and pepper.

CREAMY YUKON GOLD MASHED POTATOES



Creamy Yukon Gold Mashed Potatoes image

This is how I make my creamy Yukon Gold mashed potatoes every single time and I get requests from everyone who tries them to either make them or give them the recipe, especially around the holidays.

Provided by STARINTHESKY

Categories     Mashed Potatoes

Time 50m

Yield 14

Number Of Ingredients 10

5 pounds Yukon Gold potatoes, scrubbed
1 (12 ounce) container whipped cream cheese
1 (8 ounce) container sour cream
1 ½ sticks salted butter
1 cup grated Parmesan cheese
¼ cup milk, or more as needed
1 tablespoon garlic paste
1 pinch garlic salt, or more to taste
salt and ground black pepper to taste
2 tablespoons chopped fresh chives

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not completely falling apart, 15 to 20 minutes. Drain and return to the pot.
  • Add cream cheese, sour cream, and butter; mash with a potato masher until potatoes are mashed and everything is incorporated. Add Parmesan cheese, 1/4 cup milk, garlic paste, garlic salt, salt, and pepper; mix with a large wooden spoon until combined. Taste and adjust salt and pepper if needed. Stir in chives and add more milk if you want a creamier consistency.

Nutrition Facts : Calories 347.9 calories, Carbohydrate 31.5 g, Cholesterol 61.5 mg, Fat 22 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 13.5 g, Sodium 340.5 mg, Sugar 1.4 g

CARAMELIZED-SHALLOT MASHED POTATOES



Caramelized-Shallot Mashed Potatoes image

I got this recipe from this month's Bon Appetit Magazine (March 2008). This simple recipe only calls for 4 ingredients and has the unusual step of caramelizing the shallots for added sweetness and depth! Ingredient Tip: Yukon Gold potatoes are used in place of the more traditional russets because they mash up nutty, creamy, and almost buttery. If you want, you can certainly use russets.

Provided by blucoat

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

6 tablespoons butter, divided
2 cups shallots, sliced
3/4 cup whole milk
2 lbs large yukon gold potatoes, peeled, quartered

Steps:

  • Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add sliced shallots and cook until tender and brown, stirring often, about 20 minutes. Transfer shallots to small bowl. Add milk to skillet. Set aside.
  • Meanwhile, place quartered potatoes in large saucepan. Add enough cold water to pan to cover potatoes by 1 1/2 inches. Bring to boil, reduce heat to medium, and simmer until potatoes are tender, about 15 minutes. Drain.
  • Return potatoes to pan and stir over medium heat until dry, about 1 minute. Add remaining 4 tablespoons butter. Bring milk in skillet to simmer, scraping up any browned bits. Add hot milk to potatoes. Mash potatoes. Stir in caramelized shallots and season to taste with salt and pepper.

Nutrition Facts : Calories 290.2, Fat 12.7, SaturatedFat 7.9, Cholesterol 33.6, Sodium 106.5, Carbohydrate 40.8, Fiber 2.7, Sugar 2.9, Protein 5.3

Tips:

  • For a smoother texture, use a potato ricer or food mill to mash the potatoes.
  • Use fresh herbs, such as chives, parsley, or thyme, to add flavor to the potatoes.
  • If you don't have shallots, you can use a small onion instead.
  • To make the caramelized shallots ahead of time, cook them in a skillet over medium heat until they are soft and brown. Then, let them cool completely and store them in an airtight container in the refrigerator for up to 3 days.
  • Serve the mashed potatoes immediately, or they will start to lose their fluffy texture.

Conclusion:

This recipe for mashed Yukon gold potatoes with caramelized shallots is a delicious and easy side dish that is perfect for any occasion. The potatoes are creamy and flavorful, and the caramelized shallots add a sweet and savory flavor that takes them to the next level. Whether you're serving them for a holiday dinner or a weeknight meal, these potatoes are sure to be a hit.

Related Topics