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Best Quick Garlic Herb Mashed Potatoes with Crispy Shallots

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These quick garlic herb mashed potatoes with crispy shallots are a last-minute panic creation that became a potluck favorite. Ready in under 30 minutes with no peeling required, they’re creamy, flavorful, and topped with crunchy shallots.

Ingredients

Scale
  • 2 pounds (about 900g) Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 4–5 cloves garlic, smashed
  • 4 tablespoons (56g) unsalted butter
  • ½ cup (120ml) heavy cream
  • 2 tablespoons chopped fresh herbs (parsley and chives, or thyme and rosemary)
  • 3 medium shallots, thinly sliced into rings
  • ½ cup (120ml) neutral oil (avocado or grapeseed) for frying
  • Salt and pepper to taste

Instructions

  1. Scrub potatoes and cut into 1-inch cubes. Place in a large pot, cover with cold water by 1 inch, and add a generous tablespoon of salt. Bring to a boil, then reduce to a simmer. Cook for 12-15 minutes until a knife slides into the largest piece with no resistance.
  2. While potatoes cook, combine heavy cream, butter, and smashed garlic cloves in a small saucepan. Warm over medium-low heat until butter melts and cream is hot but not boiling. Let simmer gently for 5 minutes to infuse garlic flavor.
  3. In a small skillet, heat oil over medium heat. Add sliced shallots in a single layer (work in batches if needed). Cook for 4-5 minutes, stirring occasionally, until golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle with salt.
  4. Drain potatoes in a colander and let steam for 30 seconds. Return to pot or transfer to a large bowl. Pour warm garlic cream over potatoes, removing garlic cloves. Mash to desired consistency.
  5. Fold in chopped fresh herbs. Season with salt and pepper to taste.
  6. Transfer to a serving bowl, top with crispy shallots and reserved herbs. Serve immediately.

Notes

Don’t overwork the potatoes to avoid gluey texture. Warm cream and butter before adding to potatoes. Watch shallots carefully as they burn quickly. Save the shallot-infused oil for roasting vegetables. For dairy-free, use vegan butter and full-fat coconut milk. Leftover mashed potatoes (without shallots) can be refrigerated for up to 4 days or frozen for 3 months.

Nutrition

Keywords: quick mashed potatoes, garlic herb mashed potatoes, crispy shallots, easy side dish, weeknight dinner, potluck recipe, vegetarian, gluten-free

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