Baked Mashed Potatoes with Crispy Shallots Recipe — Pioneer Woman Style
A rich, buttery casserole that elevates family dinners with an unexpected crunch.
Baked Mashed Potatoes with Crispy Shallots: Upgrade Your Classic Side Dish
Mashed potatoes are a staple on holiday tables and family dinner menus, but sometimes you crave something a little extra—a bit more comforting, visually appealing, and utterly satisfying. That’s where baked mashed potatoes come in. This recipe from The Pioneer Woman transforms ordinary mashed potatoes into a golden, creamy, subtly crunchy showstopper, perfect for special occasions or when you want to treat your loved ones to something extra.
Why Bake Mashed Potatoes?
Traditional mashed potatoes are delicious, but adding a baking step does more than just warm them up. As the mashed potatoes bake, the top layer forms a delicate, golden crust, while the inside remains rich, creamy, and bursting with buttery flavor. This method not only improves texture but also makes the dish more presentable, turning a simple side into a centerpiece-worthy casserole.
The Best Potatoes for Mashed Potatoes
The foundation of any good mashed potato dish is, of course, the potatoes themselves. The Pioneer Woman recommends two varieties:
- Russet potatoes: Loved for their low moisture content and fluffy texture. They yield a lighter, fluffier mash, perfect for absorbing butter and cream.
- Yukon Gold potatoes: Known for their natural creaminess and rich, buttery flavor, these are an excellent choice for those who prefer the smoothest, creamiest result.
For this recipe, you can use either variety—Russets will give you a classic fluffy result, while Yukon Golds add extra creaminess. The recipe works beautifully with both.
Boiling vs. Baking Potatoes for Mashed Potatoes
While the recipe begins with boiling the potatoes to cook them, some cooks wonder whether baking potatoes before mashing might yield a better texture or flavor. In reality, boiling is the quicker, more straightforward method for preparing potatoes for mashing. Baking potatoes whole in their skins can produce a different texture—more dry and fluffy, with a richer, roasted flavor—but for this casserole-style dish, boiling is recommended for convenience and consistency. You end up with tender, creamy potatoes that are easy to mash and combine with all the good stuff.
Recipe: Baked Mashed Potatoes with Crispy Shallots
Ingredients
| Ingredient | Amount |
|---|---|
| Yukon Gold or russet potatoes | 5 lbs. |
| Salted butter (softened) | 1 3/4 sticks (14 tbsp.) |
| Cream cheese (softened) | 8 oz. |
| Half-and-half | 1/2 cup (plus more as needed) |
| Heavy cream | 1/2 cup |
| Fresh parsley (chopped) | 1 cup |
| Fresh chives (chopped) | 1/3 cup |
| Kosher salt | 2 tsp. (plus more to taste) |
| Black pepper | To taste |
| Vegetable oil | For frying |
| Large shallots | 2 (thinly sliced) |
Step-by-Step Directions
Follow these steps to create the ultimate baked mashed potato dish.
Prepare the Potatoes
- Preheat your oven to 350°F.
- Peel the potatoes and rinse them under cold water. Cut them into quarters.
- Place the potatoes in a large pot and cover with water. Bring to a boil and cook until they are fork-tender, about 20–25 minutes.
- Drain the potatoes and return them to the pot. Over low heat, mash the potatoes with a potato masher for about 5 minutes. This helps release steam, making for lighter, fluffier potatoes.
Add the Good Stuff
- Turn off the heat. Add 12 tablespoons of butter, the cream cheese, half-and-half, heavy cream, parsley, chives, kosher salt, and black pepper.
- Stir everything together until smooth and creamy. If the potatoes need thinning, add more half-and-half a tablespoon at a time.
- Taste and adjust seasoning with more salt and pepper if desired.
Bake the Mashed Potatoes
- Transfer the mashed potatoes to a greased casserole dish. Smooth the top with a spatula.
- 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 baking until the edges are light golden brown, about 10 more minutes.
What others are reading
Crispy Shallot Topping
- While the potatoes bake, heat about 1/2 inch of vegetable oil in a deep skillet over medium-high heat.
- Working in batches, fry the thinly sliced shallots until they are browned and crispy, about 3–4 minutes per batch.
- Use a slotted spoon to remove the shallots and drain them on paper towels.
- Repeat with the remaining shallot.
Finish and Serve
- When the potatoes come out of the oven, sprinkle the crispy fried shallots over the top.
- Let the casserole sit for a few minutes before serving so the top sets slightly.
Variations and Add-Ins
This recipe is delicious as is, but there are plenty of ways to make it your own:
- Add grated cheese such as Parmesan, cheddar, or Monterey Jack for extra richness.
- Mix in cooked, crumbled bacon for a smoky, savory twist.
- Layer crispy fried onions or kettle-cooked potato chips on top before baking for a final, irresistible crunch.
Make-Ahead Instructions
A great side dish deserves to be made ahead of time. Fortunately, you can boil and mash the potatoes up to a day in advance. Cool the mashed potatoes completely before transferring them to the casserole dish, cover tightly with plastic wrap, and refrigerate. The next day, let the dish sit at room temperature for at least 30 minutes before dotting with butter and baking as directed.
The fried shallots can also be prepared in advance; just store them in an airtight container at room temperature and sprinkle over the potatoes before serving.
Serving Suggestions
These baked mashed potatoes are rich and comforting, making them a perfect match for many main dishes:
- Thanksgiving: Pair with turkey, roasted chicken, or ham for a festive feast.
- Family Dinners: Serve alongside steaks, roasted pork, or grilled salmon.
- Potluck and Gatherings: Transport easily and reheat gently in the oven for a crowd-pleasing side.
Storage and Reheating
Leftover baked mashed potatoes can be stored, tightly covered, in the refrigerator for up to 3–4 days. Reheat gently in the oven or microwave, stirring occasionally to maintain texture. If the potatoes dry out, add a splash of cream or milk and stir well before reheating.
Frequently Asked Questions (FAQs)
What are the best potatoes for mashed potatoes?
Russets are low in moisture and make a fluffy mash, while Yukon Golds offer a naturally creamy texture. Both work well in this recipe—choose according to your preference.
Can I make baked mashed potatoes ahead of time?
Yes, you can boil and mash the potatoes up to a day ahead, transfer them to the baking dish, and refrigerate. Bring to room temperature before baking and add the final touches before serving.
Do I have to use cream cheese and half-and-half?
These ingredients add creaminess and richness, but you can substitute with milk and sour cream for a slightly different texture and tang.
Can I use onions instead of shallots?
Shallots provide a milder, sweeter flavor, but you can use thinly sliced onions in a pinch—just fry them until golden and crisp.
How do I keep the mashed potatoes from being gluey?
Avoid overmixing. Mash just until creamy and stir in liquid ingredients until incorporated, but don’t process or whip excessively.
Conclusion
Baked mashed potatoes with crispy shallots are the ultimate comfort food upgrade. With a golden, buttery top layer, a creamy, flavorful interior, and a crunchy shallot finish, this dish is sure to become a new favorite. Whether for holidays, Sunday suppers, or potlucks, this recipe from The Pioneer Woman delivers on taste, texture, and presentation, making ordinary potatoes extraordinary. Try it once, and you’ll never look at mashed potatoes the same way again.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a33249230/baked-mashed-potatoes-with-crispy-shallots-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a62672040/mashed-potato-casserole-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g37384043/leftover-mashed-potatoes-recipes/
- https://www.disboards.com/threads/pioneer-woman-mashed-potatoes.3934507/page-2
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