Garlic and Herb Cheesy Mascarpone Mashed Potatoes with Crispy Shallots

I definitely love plain old mashed potatoes with just some butter and milk, but there is something special about making them a little “extra”. Even for Thanksgiving! If you’re into changing things up a bit. These are insanely delish and not toooo different from the classic. Thanks to mascarpone and garlicky herb cheese! And crispy fried shallots. Omg.

I’m not sure what I love about these most. There are too many good things! Mascarpone is a given, but the garlicky herb cheese and crispy shallots take the cake on this one for me.

If you’ve never had garlicky herb cheese, you MUST try it. I grew up on the stuff. My family has always bought boursin, but there are a bunch of brands out there. I could seriously eat it with a spoon. When it melts into these mashed potatoes, it’s pure magic.

The shallots. OMG. I want to put these on everything. Salads, burgers, toast, and just to plain snack on. They’re so so good!!

They’re super simple too. All you have to do is dredge them in a little flour, salt, and pepper, and fry them in a little oil.

Don’t be intimidated by frying these. You really only need an inch or so of oil in the pan, and they’re so quick to fry! Totally worth it.

And you won’t want to stop making them. You can blame me.

I also love the texture in these, but you could’ve guessed that! The potatoes are SO creamy from the mascarpone and boursin, and I also used a mixture of russet and red potatoes. I left the skin on the red potatoes so there’s some extra texture there but the amazing texture comes from the crispy fried shallots.

In love!

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Garlic and Herb Cheesy Mascarpone Mashed Potatoes with Crispy Shallots

These easy to make and flavorful mashed potatoes are dressed up with garlicky herb cheese, mascarpone, and crispy shallots! Super creamy and delicious!

Course Side Dish

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4

Ingredients

• 2 red potatoes, skin left on, diced
• 4 russet potatoes, peeled and diced
• 3 shallots, very thinly sliced
• 1/4 cup all purpose flour
• salt and pepper
• canola or vegetable oil for frying
• 3 tablespoons unsalted butter
• 1/2 cup garlic herb cheese + extra for crumbling on top (I use Boursin)
• 4 ounces mascarpone cheese
• 1/4 cup whole milk or cream

Instructions

1. Bring a large pot of water to a boil for the potatoes. Salt it generously. Once boiling, add the potatoes and boil for 20 minutes or until fork tender.

2. While the potatoes are boiling, make the crispy shallots. Add the flour to a shallow boil and season with salt and pepper. Dredge the shallots in the flour and shake off the excess.

3. Heat about an inch of vegetable or canola oil in a small saucepan over medium-high heat.

4. You will know when oil is ready when you stick the end of a wooden spoon in the oil and tiny bubbles form around it. Fry the shallots in batches, for 2-3 minutes, or until golden brown and crispy. Season with salt while they are hot. Let drain on paper towels. Do this in 3-4 batches.

5. When potatoes are finished, drain and return to the pot. Add the butter, garlic herb cheese, mascarpone, and milk. Beat with electric beaters until desired consistency is reached. Season to taste with salt and pepper.

6. Scoop potatoes into a serving bowl and top with crispy shallots. Crumble extra garlic herb cheese on top if desired. Serve!