Rating: 4.5 stars
32 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
  • 32 Ratings
Kate Merker

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Credit: Mikkel Vang

Recipe Summary

hands-on:
20 mins
total:
40 mins
Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes in a large pot and cover with cold water. Bring to a boil and add 2 1/2 tablespoons salt. Reduce heat and simmer until just tender, about 15 minutes. Drain the potatoes and return to the pot.

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  • Meanwhile, peel and thinly slice 5 medium shallots. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft and golden brown, about 15 minutes. Set aside.

  • Add the butter, buttermilk, cream, nutmeg, 1/2 teaspoon salt, and 3/4 teaspoon pepper to the cooked potatoes. Mash the potatoes with a handheld masher. Fold in the shallots. Transfer to a serving dish.

Nutrition Facts

358 calories; calories from fat 40%; fat 16g; saturated fat 9g; cholesterol 41mg; sodium 164mg; carbohydrates 48g; fiber 7g; sugars 5g; protein 6g.
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