Pioneer Woman baked mashed potatoes with crispy shallots is an easy side dish with Yukon Gold potatoes, cream cheese and butter, ready in 85 minutes. That makes it a crowd favorite for Thanksgiving, Christmas or any holiday potluck, since the oven does the heavy lifting while you set the table.
Mashing the potatoes over low heat for five minutes drives out excess steam, so the texture stays thick and creamy. If you skip this step, all that trapped moisture thins the mash once the butter and cream go in.
Baking the mash in a casserole gives you a golden crust a regular pot can’t touch. On top of that, the fried shallots add a crunch that most potato recipes skip.
Pioneer Woman Baked Mashed Potatoes with Crispy Shallots
Course: Side DishCuisine: AmericanDifficulty: Medium8
servings35
minutes50
minutes618
kcalFluffy potatoes folded with herbs and heavy cream, baked in a casserole until the edges crisp, then topped with shallots fried until browned.
Ingredients
- For the Mashed Potatoes:
5 lb. Yukon Gold or russet potatoes
1 3/4 sticks (14 tablespoons) salted butter, softened
1 8-ounce package cream cheese, softened
1/2 c. half-and-half, plus more if needed
1/2 c. heavy cream
1 c. fresh parsley, chopped
1/3 c. chopped fresh chives
2 tsp. kosher salt, plus more to taste
Black pepper, to taste
- For the Crispy Shallots:
Vegetable oil, for frying
2 large shallots, thinly sliced
Directions
- Prep the potatoes: Preheat the oven to 350 degrees, then peel and rinse the potatoes under cold water. Once quartered, place them in a large pot, cover with water and boil until fork-tender, 20 to 25 minutes.
- Mash over low heat: Drain the potatoes and return them to the pot over low heat, then mash with a potato masher for about 5 minutes. While mashing, release as much steam as you can, since drier potatoes absorb butter and cream more evenly.
- Add the dairy and herbs: Turn off the burner, then stir in 12 tablespoons butter, the cream cheese, half-and-half, heavy cream, parsley, chives, salt and pepper. If the mixture feels too thick, thin with more half-and-half and adjust seasoning to taste.
- Bake the casserole: Spread the potatoes in a casserole dish, dot the surface with the remaining 2 tablespoons butter, then cover with foil and bake for 15 minutes. After that, remove the foil and keep baking until golden around the edges, about 10 more minutes.
- Fry the shallots: While the potatoes bake, heat 1/2 inch of vegetable oil in a deep skillet over medium-high heat. Once hot, fry one sliced shallot at a time until browned, 3 to 4 minutes per batch. After both batches are done, pile the fried shallots over the potatoes and serve.
FAQs
Can I use sour cream instead of cream cheese?
You can swap in an equal amount of sour cream, though the result will be tangier and lighter than cream cheese provides. Still, the potatoes bake and brown the same way, so just pick based on how tangy you like your mash.
How long do baked mashed potatoes last in the fridge?
Covered and refrigerated, these keep for three to four days. Once ready to reheat, use a 350 degree oven with butter on top, since that brings back the moisture the fridge pulls out.
Can I freeze baked mashed potatoes?
Freeze them before baking by wrapping the casserole tightly in plastic wrap then foil, where they hold for up to two months. Once thawed overnight in the fridge, bake as directed, but fry the shallots fresh since they turn soggy once frozen.
What if I don’t have a potato masher?
A fork or hand mixer on low both work, though a mixer can overwork the starch if you push it too long. If you want the smoothest result, use a ricer instead, since it breaks potatoes down gently without making them gluey.
Why did my mashed potatoes turn out gluey?
Overworking the potatoes is the usual cause, because too much mashing releases excess starch and turns the texture pasty. To avoid it, use a masher or ricer, stop once the lumps are gone, and fold the butter and cream in gently.
