Potato Thumbprints with Fried Shallots

 

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• Cooking and Prep: 1 h
• Serves: 10
• Contains:

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Ingredients (9)

Filling

• 10 shallots, sliced and sautéd in oil

Crumb Mixture

• 3 tablespoons oil 

• 1 and 3/4 cups Gefen Corn Flake Crumbs or golden bread crumbs
  

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  Gefen Cornflake Crumbs

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

Mashed Potatoes

• 5 pounds (2 kilograms) Yukon Gold potatoes, peeled, cooked, and mashed

• 2 large onions, chopped and sautéd in 4 tablespoons oil 

• 4 teaspoons salt

• 1/4 teaspoon black pepper

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Start Cooking

Prepare Potato Thumbprints

1. Mix all potato ingredients until combined. 

2. Heat oil for crumb mixture in a pot over medium heat. Add crumbs, salt, and garlic powder and stir frequently until golden brown. Remove from heat.

3. Use an ice cream scoop to form balls out of the mashed potatoes. Roll each ball in the crumb mixture and then press down a little to flatten. Make a deep indentation in the center of each potato ball and fill with the fried shallots (wearing plastic gloves for this step is advisable).