Caramelised shallot mash

A low-fat, but creamy and delicious mash that’s made to be eaten with sausages

  • Prep:20 mins
    Cook:30 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 249
  • fat 6g
  • saturates 4g
  • carbs 45g
  • sugars 4g
  • fibre 4g
  • protein 6g
  • salt 0.17g


  • 50g butter
  • 125g shallots (about 6), thinly sliced
  • 2 thyme sprigs
  • ½ tsp caster sugar
  • 2kg Maris Piper potatoes, peeled and quartered
  • 200ml milk


Prepare ahead
The mash can be completely made and the shallots cooked up to 2 days ahead ready to be reheated in a pan or microwave mixed together.


  1. Heat a large frying pan. Melt a knob of the butter and add the shallots and thyme sprigs. Cook over a low heat for 20 mins, stirring occasionally, until soft and golden. Add the sugar and cook 5-10 mins more until light brown.

  2. Meanwhile, boil the potatoes for 15 mins or until soft. Gently heat the milk and remaining butter in a small pan, just until boiling, then drain the potatoes well and return to the cooking pan. Mash until smooth, then stir in the warm buttery milk and season well. Tip most of the shallots into the mash, discarding the thyme stalks and mix in. Top with the leftover shallots and serve straight away.

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