Baked Mashed Potatoes with Crispy Shallots

Preheat the oven to 350. Peel the potatoes and rinse them under cold water. Quarter the potatoes, place in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20-25 minutes. Drain the potatoes and return to them to the pot. With the burner on low heat, mash the potatoes with a potato masher for about 5 minutes, the more steam you release as you mash the better! Turn off the burner. Add 12 tablespoons of butter, the cream cheese, half-and-half, heavy cream, parsley, chives, salt and pepper. Stir to combine and thin with more half-and half if necessary. Check the seasonings and add more salt and pepper to taste. Spread the mashed potatoes in a casserole dish. Dot the surface with the remaining 2 tablespoons butter. Cover with foil and bake for 15 minutes. Remove the foil and continue baking until light golden around the edges, about 10 more minutes. Top with fried shallots. Fried Shallots To fry shallots heat 1/2 inch vegetable oil in a skillet over medium-high heat. Add 1 sliced large shallot and fry, turning occasionally, until browned, 3 to 4 minutes. Remove to paper towels to drain.