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