Creamy mashed potatoes baked with shallots

Ingredients:

• 2.3 kg of potatoes
• 220 g softened butter, plus extra for greasing the pan
• Vegetable oil, for frying
• 910 g shallots, thinly sliced
• 230 g cream cheese, softened
• 1 cup heavy cream
• 1/2-1 tsp. salt with flavoring

Preparation:

1. Grease a 3.8-quart baking dish generously with butter. Peel and cut the potatoes into chunks. Bring a large saucepan of water to a simmer. Add the potatoes. Bring to a boil and cook until tender when pierced with a fork, 20-25 minutes.
2. Heat a 1 cm layer of vegetable oil in a large saucepan over medium-high heat. Fry the shallots in batches until lightly golden, 3-4 minutes. Remove them with a slotted spoon to paper towels to absorb excess oil.
3. Drain the potatoes from the cooking water, placing them in a large colander. Return the vegetables to the now-dry pan and return to the stovetop. Mash the potatoes over low heat, allowing any remaining steam to escape before adding the other ingredients. Turn off the heat and stir in 165g of butter, cream cheese, heavy cream, seasoned salt, 1/2 teaspoon coarse salt, and 1 teaspoon pepper. Mash with a potato masher to combine.
4. Preheat oven to 350°F (177°C). Spread three-quarters of the shallots over the bottom of a baking dish. Top with the mashed potatoes and spread them evenly. Sprinkle with the remaining shallots.
5. Cut the remaining 55g butter into chunks. Sprinkle it over the potatoes. Bake until the butter is melted and the cream cheese is cooked through (25-30 minutes).
   
   
   Tips for Preparing for Future Use
   
   The potatoes can be prepared up to a day in advance by covering and refrigerating them. Then, follow step 5 of the recipe, sprinkle with pats of butter, and bake for an hour just before serving.