Cheesy Potato & Shallot Bagels

Potatoes and members of the allium family are both workhorses in the kitchen so it’s good to be reminded of how well suited they are. Boiling the potato in its skin prevents the white flesh from becoming waterlogged as it cooks, which ultimately results in a light, fluffy bagel – just be sure not to let the potato cool completely before peeling and mashing, otherwise it will turn dense and gluey.