caramelised shallot mash




Prep Time


Cook Time

Caramelised shallots add an extra flavour dimension to creamy mashed potato.



For the caramelised shallot mash

  • 3 tablespoons butter
  • 3 shallots — thinly sliced
  • 1 sprig fresh thyme
  • ¼ teaspoon caster sugar
  • 1kg potatoes — peeled and quartered
  • ½ cup milk
  • Salt and ground black pepper, to taste


For the caramelised shallot mash

  • Melt 1 tablespoon of the butter in a large pan. Add the shallots and thyme and cook over a low heat for 20 minutes, stirring occasionally, until the shallots are soft and golden.
  • Add the caster sugar and cook for another 5 minutes until light brown.
  • While the shallots are cooking, boil the potatoes in salted water until fork tender. Drain and return to the saucepan. Mash until smooth.
  • Place the milk and the remaining 2 tablespoons of butter in a saucepan and heat until the butter is melted and the milk just begins to boil.
  • Stir the hot milk mixture into the potatoes a little at a time, using only as much as you need to achieve a creamy consistently. Taste and adjust seasonings.
  • Mix most of the shallots into the mash, discarding the thyme.
  • Serve topped with the remaining shallots.