Caramelised shallot mash

Caramelised shallot mash

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 20 mins Cook: 30 mins


Serves 8
A low-fat, but creamy and delicious mash that's made to be eaten with sausages

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal249
  • fat6g
  • saturates4g
  • carbs45g
  • sugars4g
  • fibre4g
  • protein6g
  • salt0.17g
Save to My Good Food
Please sign in or register to save recipes.


  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 125g shallot (about 6), thinly sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • ½ tsp caster sugar
  • 2kg Maris Piper potato, peeled and quartered



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 200ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…


  1. Heat a large frying pan. Melt a knob of the butter and add the shallots and thyme sprigs. Cook over a low heat for 20 mins, stirring occasionally, until soft and golden. Add the sugar and cook 5-10 mins more until light brown.

  2. Meanwhile, boil the potatoes for 15 mins or until soft. Gently heat the milk and remaining butter in a small pan, just until boiling, then drain the potatoes well and return to the cooking pan. Mash until smooth, then stir in the warm buttery milk and season well. Tip most of the shallots into the mash, discarding the thyme stalks and mix in. Top with the leftover shallots and serve straight away.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

jweg1210's picture

Aaaahhhhhh, yum.
First time I've ever really bought a specific potato variety for a recipe, and will always do so in future as these were delicious.
The sweet and silky shallots worked beautifully with the smooth and creamy mash.
Served with roast chicken, peas and dad's runner beans.

eleanormayo's picture

Very tasty, although my shallots were more crispy than caramelised, not that it really mattered!

ogradyo's picture

Really good - reminds me of steak!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…