Boozy Shallot Mashed Potatoes

Perfect accouterment for turkey.

4 servings

Time: 2 hrs

Ethan ChlebowskiBy Ethan Chlebowski
Photography by Ethan Chlebowski

Whiskey gravy paired with some roasted shallot mashed potatoes could be the perfect side for your turkey this year.

Ethan Chlebowski

Ethan Chlebowski

CREATOR

Ingredients

  • Roasted shallots

    • butter
      42 g3 spoonfuls
    • shallots
      3
    • salt
    • black pepper
  • Mashed potatoes

    • yukon gold potatoes
      , peeled & cubed
      1400 g
    • milk
      120 g
    • butter
      42 g
    • sour cream
      a dollop
    • salt
    • black pepper
  • Whiskey gravy

    • chicken stock
      500 g
    • butter
      28 g
    • flour
      25 g
    • whiskey
      25 g
    • carrots
      10 g
    • onions
      10 g
    • celery
      10 g
    • rosemary
      1 sprig
    • turkey trimmings & backbone
    • salt
    • black pepper

Method

Step 1: Roast the shallots

Preheat the oven to 400°/204°C.

Place the unpeeled shallots with the butter, salt and pepper in a small cast iron or oven safe pan. the shallots until they are soft and a knife easily slides through the interior (40-50 minutes).

Once roasted, remove the outer skin, and roughly dice.

Step 2: Boil & mash the potatoes

While the shallots are , fill a large pot with water and add a generous amount of salt, about 10 grams per liter of water (a 1% solution). Add the cubed potatoes. Bring the water to a and cook until the potatoes are fork-tender, about 20 minutes.

Drain the potatoes and rice (or mash) them into a bowl. Add the roasted and diced shallots, butter, milk, a dollop of sour cream, and salt and pepper to taste. Mix everything together and adjust the flavor and texture as needed.

Step 3: Start the gravy

Heat a pan with butter over medium heat.

Add the turkey neck and trimmings, browning them for 4-5 minutes, flipping once or twice. Add the diced carrot, onion, celery, rosemary, and a pinch or two of salt.

for 5-10 minutes. Stir in the flour to create a roux and cook for 2-3 minutes until it smells like pie crust.

Step 4: Simmer the gravy & serve

the pan by stirring in the whiskey and immediately add the chicken stock. Let the gravy for 15-20 minutes, stirring frequently, until it thickens.

Taste the gravy. Season with salt and pepper. Strain out the turkey parts and vegetables with a mesh strainer and transfer to a gravy boat.

Serve over the shallot mashed potatoes.

LET'S COOK!

FAQ

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