With their naturally buttery flavor, Yukon Gold potatoes are the perfect choice for this rustic version of mashed potatoes flavored with a subtle blend of sautéed shallots, fresh herbs and cream.Print
Herb and Shallot Smashed Potatoes
A tasty blend of buttery Yukon Gold potatoes mashed together with butter, cream, fresh thyme and sage and sautéed shallots.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 to 8 servings
- 2–1/2 lbs Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes (see notes)
- 1 tablespoon olive oil
- 4 tablespoons butter
- 2 medium shallots, finely chopped (about 2 tablespoons)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh sage, very finely chopped
- Salt and freshly ground black pepper
- 1/2 cup light cream or half-and-half (more if needed)
- Place the potatoes in a large saucepan and cover with cold water. Bring to a boil, add 2 teaspoons of salt and stir to dissolve. Boil for 10 to 12 minutes, or until the potatoes are tender when pierced with a sharp knife. Drain and return to the heat for about 1 minute to allow all the excess moisture to evaporate.
- While the potatoes are cooking, heat the olive oil and butter over medium heat. Add the shallots and sauté until soft and translucent, 5 to 6 minutes. Season with a pinch of salt and a few grinds of pepper, then add the thyme and sage. Stir in the cream and continue cooking for 2 minutes longer, or until the cream is heated through.
- Add the cream mixture to the drained potatoes, stir to combine, then gently mash with a potato masher, adding a little more cream if needed. Season to taste with salt and pepper, transfer to a bowl and serve immediately.
Cutting the potatoes into smaller cubes before cooking makes it easier to mash the potatoes and blend the butter and cream mixture thoroughly.