Marry This Baked Mashed Potatoes with Crispy Shallots recipe is a creamy and fluffy recipe, which is made with tangy cream cheese and topped with savory crispy shallots. It’s the perfect make-ahead holiday side dish, an elegant and crowd-pleasing casserole.
Jump to RecipeBaked Mashed Potatoes with Crispy Shallots Ingredients
A decadent combination for an elevated, restaurant-quality side dish.
For the Mashed Potatoes:
- 5 lb. Yukon Gold or russet potatoes, peeled and quartered
- 1 3/4 sticks (14 tablespoons) salted butter, softened and divided
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup half-and-half, plus more if needed
- 1/2 cup heavy cream
- 1 cup fresh parsley, chopped
- 1/3 cup 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
How To Make Baked Mashed Potatoes with Crispy Shallots
A step-by-step guide to this impressive and decadent side dish.
- Boil and Mash the Potatoes: Preheat the oven to 350°F. Place the peeled and quartered potatoes in a large pot of salted water. Bring to a boil and cook for 20 to 25 minutes, until fork-tender. Drain the potatoes well and return them to the hot pot. Mash the potatoes over low heat for about 5 minutes to release as much steam as possible.
- Make the Creamy Filling: Turn off the heat. Add 12 tablespoons of the softened butter, the softened cream cheese, half-and-half, heavy cream, parsley, chives, salt, and pepper to the pot. Stir until everything is melted and the potatoes are smooth and creamy. Thin with a little more half-and-half if necessary and adjust seasoning to taste.
- Bake the Casserole: Spread the mashed potato mixture into a casserole dish. Dot the surface with the remaining 2 tablespoons of butter. Cover the dish with foil and bake for 15 minutes. Remove the foil and continue to bake for about 10 more minutes, until the casserole is hot and lightly golden around the edges.
- Fry the Crispy Shallots: While the casserole bakes, heat about 1/2 inch of vegetable oil in a deep skillet over medium-high heat. Carefully add the thinly sliced shallots and fry, turning occasionally, for 3 to 4 minutes, until they are golden brown and crispy.
- Garnish and Serve: Use a slotted spoon to remove the crispy shallots from the oil and drain them on a paper towel-lined plate. Sprinkle the finished baked mashed potato casserole with the crispy shallots just before serving.
Recipe Tips
For the fluffiest potatoes and crispiest shallot topping.
- How to get fluffy, not gummy, mashed potatoes? There are two secrets here. First, after draining the boiled potatoes, return them to the hot pot over low heat and mash for a few minutes. This allows excess water and steam to escape, resulting in a fluffier potato. Second, avoid using an electric mixer, which can overwork the starches and make the potatoes gluey. A simple hand masher is best.
- Can I make this ahead of time? Yes, this is the ultimate make-ahead holiday side dish. You can prepare the mashed potato casserole completely (but don’t bake it yet). Let it cool, then cover and refrigerate for up to 2 days. You can also fry the shallots ahead of time and store them in an airtight container at room temperature.
- How to get perfectly crispy shallots? Use a mandoline for paper-thin, even slices. Make sure your oil is hot enough before adding them, and don’t overcrowd the pan (fry in batches if needed). Watch them closely, as they can go from golden to burnt very quickly.
- What are the best potatoes to use? Either starchy Russets for a classic fluffy texture or buttery Yukon Golds for a creamier, denser result will work beautifully in this recipe.
What To Serve With Baked Mashed Potatoes
The perfect main courses to pair with this ultimate comfort food side.
These decadent mashed potatoes are a star side dish for any special occasion. They pair wonderfully with:
- A Thanksgiving Turkey or Christmas Prime Rib with plenty of gravy
- A perfectly seared steak or a rich beef roast
- Simple roasted chicken or pork tenderloin
- Braised short ribs or pot roast
How To Store Baked Mashed Potatoes
Keeping your delicious leftovers creamy.
- Refrigerate: Store the leftover baked mashed potatoes and the crispy shallots in separate airtight containers in the refrigerator for up to 4 days.
- Reheat: For the best results, reheat the mashed potato casserole in a 350°F oven until warmed through. Sprinkle with the shallots after reheating to keep them crispy.
Baked Mashed Potatoes with Crispy Shallots Nutrition Facts
An estimated guide per serving.
- Calories: 520 kcal
- Carbohydrates: 45 g
- Protein: 9 g
- Fat: 35 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. Toss the thinly sliced shallots with a teaspoon of oil and a pinch of salt. Cook them in the air fryer at 350°F for about 10-15 minutes, shaking the basket every 5 minutes, until they are golden and crisp.
No, you don’t have to. You can serve the creamy mashed potatoes right after you mix in all the ingredients, and just sprinkle the crispy shallots on top. Baking them as a casserole just makes it a perfect make-ahead dish and creates a lovely, slightly golden crust around the edges.
Of course. While parsley and chives are classic, finely chopped fresh rosemary or thyme would also be a delicious, more savory addition to the potato mixture.
Try More Recipes:
- Cheddar and Sour Cream Mashed Potatoes Recipe
- Instant Pot Sweet Potato Curry Recipe
- Buffalo Chicken Baked Potatoes Recipe
Baked Mashed Potatoes with Crispy Shallots Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy12
servings20
minutes45
minutes520
kcalThe ultimate holiday side dish, these are incredibly creamy mashed potatoes loaded with butter, cream cheese, and fresh herbs, then baked as a casserole and topped with deliciously crispy fried shallots.
Ingredients
5 lb. Yukon Gold or russet potatoes
1 3/4 sticks (14 tbsp) salted butter, divided
1 (8-oz) package cream cheese, softened
1/2 cup half-and-half
1/2 cup heavy cream
1 cup chopped fresh parsley & 1/3 cup chives
2 large shallots, thinly sliced
Vegetable oil, for frying
Directions
- Preheat oven to 350°F.
- Peel, quarter, and boil the potatoes in salted water until fork-tender. Drain well.
- Return the potatoes to the hot pot over low heat and mash for 5 minutes to release steam.
- Turn off the heat. Mash in 12 tbsp of the butter, the cream cheese, half-and-half, heavy cream, parsley, chives, salt, and pepper until smooth.
- Spread the mashed potatoes in a casserole dish and dot the top with the remaining 2 tbsp of butter.
- Cover with foil and bake for 15 minutes. Uncover and bake for another 10 minutes until golden.
- Meanwhile, fry the thinly sliced shallots in hot oil for 3-4 minutes until crispy. Drain on paper towels.
- Sprinkle the crispy shallots over the hot baked mashed potatoes before serving.
Notes
- Mashing the potatoes over low heat to release steam is a key step for a fluffy, not watery, result.
- This is a perfect make-ahead dish for the holidays. Assemble the casserole and fry the shallots in advance, then bake just before dinner.
- Using a potato ricer will give you the absolute smoothest, fluffiest texture.
- Store leftover crispy shallots in an airtight container at room temperature to keep them crisp.
