Leeks, shallots, and chives make up the trio of onions in this holiday classic: Leeks are sautéed and folded into the mash, shallots are fried until golden for a crispy topper, and fresh chives garnish the dish. Remember to start the potatoes in cold water so they cook evenly and don’t lose their starch in the cooking liquid.
How to Make It
Bring potatoes to a boil in a large Dutch oven filled with water. Reduce heat to medium; simmer 20 minutes or until tender. Drain; return potatoes to pan. Add chicken stock, half-and-half, cream cheese, salt, and pepper; mash to desired consistency.
Melt butter in a skillet over medium-high. Add leeks; sauté 5 minutes. Stir leek mixture into potato mixture (do not wipe out skillet).
Return skillet to medium-high. Add oil and shallots; cook 3 minutes or until shallots are browned and crisp. Spoon mashed potatoes into a serving dish; top with crispy shallots and chives, if desired.