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Parmesan Mashed Potatoes and Caramelized Shallot-Molasses Gravy
recipe
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Brooklyn
Parmesan Mashed Potatoes and Caramelized Shallot-Molasses Gravy
Abi Balingit
Abi Balingit
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$1.00
“Oh, potatoes and molasses! They're so much sweeter than algebra class.” My platonic ideal of mashed potatoes is creamy, smooth, and buttery. And while I wouldn’t normally just eat them with a dollop of molasses, I love the idea of pairing mashed potatoes with naturally sweet alliums like shallots. By caramelizing them and then adding a tiny bit of molasses at the end, it becomes a thick gravy that’s more like a decadent jam. It’s a recipe complete with the big 3 fresh Thanksgiving herbs: rosemary, sage, and thyme. This combination feels like a bear hug when you need it the most.
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You Need

6 Servings

  • For the mashed potatoes

    • 1 tablespoon kosher salt, plus more to taste
    • 3 pounds Yukon gold potatoes, washed and peeled
    • ½ cup Parmesan, finely grated
    • ½ cup unsalted butter
    • ½ cup heavy cream
    • Freshly ground black pepper, to taste

  • For the gravy

    • 2 tablespoons extra-virgin olive oil
    • ½ pound shallots, thinly sliced
    • 1 dried bay leaf
    • 1 cup low-sodium vegetable broth
    • 1 tablespoon cornstarch
    • 1 teaspoon garlic powder
    • 1 tablespoon soy sauce
    • 1 teaspoon mushroom bouillon powder
    • 1 teaspoon fresh rosemary, finely chopped
    • 1 teaspoon fresh sage, finely chopped
    • 2 teaspoons fresh thyme, finely chopped
    • 1 teaspoon robust molasses
    • Kosher salt, to taste
    • Freshly ground black pepper, to taste

    • How To

      For the mashed potatoes

      1. Fill a 5 ½-quart Dutch oven with 2 ½ quarts of cold water. Heat over high heat until boiling. Immediately stir in 1 tablespoon of kosher salt with a wooden spoon, and then carefully add the peeled potatoes.
      2. Lower the heat to medium-high and cook the potatoes until they’re fork-tender (there should be no resistance at all when you poke a fork through a potato!), about 35 to 45 minutes. Pour the potatoes into a colander set over the kitchen sink to drain the water.
      3. Run the potatoes in batches through a ricer into the Dutch oven. Stir in the Parmesan, unsalted butter, and heavy cream with a wooden spoon until smooth. Season with more kosher salt and freshly ground black pepper to taste.

      For the gravy

      1. Add olive oil to a medium saucepan and heat over medium heat. Once the oil is shimmering, add the shallots and bay leaf. With a rubber spatula, stir the shallots frequently until they’re soft and golden brown, about 32 to 37 minutes.
      2. In a small measuring cup, whisk the vegetable broth, cornstarch, garlic powder, soy sauce, mushroom bouillon powder, rosemary, sage, and thyme. Pour the broth mixture into the saucepan, and stir frequently until the gravy is thick enough to coat a spoon, about 5 to 7 minutes. Stir in the molasses, and season with kosher salt and freshly ground black pepper to taste.

      For serving

      1. Place mashed potatoes in a big serving dish or bowl. Create a well in the center of the potatoes.
      2. Fill the well with the gravy and serve warm. Store any leftovers in an airtight container in the fridge for up to 3 days.