Mashed potatoes with mustard and crunchy shallots

Name: Mashed potatoes with mustard and crunchy shallots
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Ingredients: Neutral oil, such as canola or grapeseed, as needed; Neutral oil, such as canola or grapeseed, as needed; 1 pound Yukon Gold or other all-purpose potatoes, peeled and cut into large chunks; 1 pound Yukon Gold or other all-purpose potatoes, peeled and cut into large chunks; Neutral oil, such as canola or grapeseed, as needed; 4 ounces shallots, peeled; ½ cup milk; 4 tablespoons butter; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ¼ cup dry vermouth; 2 tablespoons Dijon mustard

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This is a real bistro-style dish, with crunch and sharp flavors offsetting the potatoes’ smooth blandness. It would be great with grilled liver or other rich meats.

You can save time by boiling the potatoes while you cook the shallots.

Ingredients

4 ounces shallots, peeled
Neutral oil, such as canola or grapeseed, as needed
1

Side dish
Gluten-free
Vegetarian

Method

Slice the shallots as thin as possible (a mandoline is ideal for this). Add about ⅛ inch of oil to a large skillet and turn the heat to medium-high. About 2 minutes later, add the shallots and cook, stirring frequently, until they brown, about 5 minutes. Be careful: Once they begin