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Shallot-Rosemary Mashed Potatoes

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Servings: 6 People


  • 1 lb Yukon Golds Pealed and Quartered
  • 6 Tbs Tbs Butter Separate 4 and 2
  • 8 oz Whole Milk
  • 2 Rosemary Stems Minced
  • 1 Shallot Minced
  • Salt & Pepper


  • Rinse Potatoes with cold water to remove as much starch from the surface as possible. In a stock pot, heat 1-1.5 inches of water with a steamer basket or metal colander inside (do not let water touch the potatoes). Once boiling, add the potatoes, cook covered for 10 minutes.
  • While the potatoes are cooking, heat 2 Tbs of butter in a small skillet over medium heat. Cook the shallot with salt and pepper for about 5 minutes or until golden brown. Remove from heat and allow to crisp up in the pan.
  • Remove the potatoes from the stock pot (be careful when handling the colander) and rinse under cold water to rinse off the starch. Add a little more water to the pot if needed based on evaporation. Put the potatoes back in and steam another 10 minutes.
  • Remove the potatoes and run through a ricer or food mill. Fold in the melted butter then the warmed whole milk. Fold in the rosemary and crisped shallot. Salt and pepper to taste.