Garlic Mashed Potatoes with Fried Shallots

Courtesy of Sandra Lee

Garlic Mashed Potatoes with Fried Shallots

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    2 (2-pound) containers containers refrigerated country-style mashed potatoes, Simply Potatoes 3 large shallots
    1/2 cup whole milk 1/4 cup all-purpose flour
    1/2 cup roasted garlic-and-herb sour cream, Breakstone 1/2 cup canola oil


    Prep: 10 min Total:
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    • 1

      Preheat oven to 350°. In a 3-quart baking dish, place potatoes; break up with a spoon. Stir in milk and sour cream. Bake for 20 to 25 minutes, or until thoroughly heated.

    • 2

      Using a knife, cut shallots into 1⁄4-inch-thick slices, and separate into rings. In a small bowl, place fl our. In a medium skillet, heat oil over medium heat. Dredge shallots in fl our, shaking off excess fl our. Gently place shallots into hot oil. Cook for 2 minutes, or until browned and crispy. Remove from skillet with a slotted spoon. Drain on paper towels. Sprinkle over hot mashed potatoes.

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