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Recipe by Esther Ottensoser

Potato Thumbprints with Fried Shallots

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Potato Thumbprints with Fried Shallots
Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour
Diets
- Vegetarian - Vegan - Pescatarian

Ingredients

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

Crumb Mixture

  • 1/2 teaspoon salt

Filling

  • 10 shallots, sliced and sautéd in oil

Directions

Prepare Potato Thumbprints

1.

Mix all potato ingredients until combined. 

2.

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).

3.

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.

Recipe tags

Esther Ottensoser mashed potatoes onions potatoes presentation presentation is everything
Potato Thumbprints with Fried Shallots

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