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1
Generously butter a 4-quart baking dish.
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2
Peel the potatoes and cut into chunks.
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3
Bring a large pot of water to a simmer and add the potatoes.
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4
Bring to a boil and cook until fork-tender, 20 to 25 minutes.
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5
Heat 1/2 inch vegetable oil in a large pot over medium-high heat.
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6
Working in batches, fry the shallots until they are slightly golden, 3 to 4 minutes.
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7
Remove with a slotted spoon and drain on paper towels.
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8
Drain the potatoes in a large colander.
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9
Place them back in the dry pot and put the pot on the stove.
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10
Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.
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11
Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, 1/2 teaspoon kosher salt and 1 teaspoon pepper.
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12
Mash to combine.
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13
Preheat the oven to 350 degrees F. Spread three-quarters of the shallots in the bottom of the baking dish.
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14
Scoop the mashed potatoes on top and spread them over the shallots.
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15
Sprinkle the remaining shallots on top of the potatoes.
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16
Cut the remaining 1/2 stick butter into pieces and sprinkle over the potatoes.
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17
Bake until the butter is melted and the potatoes are warmed through, 25 to 30 minutes.
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18
The potatoes can be made a day ahead through the end of step 4; cover and refrigerate.
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19
Before serving, dot with butter and bake for an hour.
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20
Photograph by Dave Malosh
