Emerald’s Dreamiest Mashed Potatoes with Caramelized Shallots
Holiday Recipes for Cozy Nights
Ryan Nordheimer•
December 11, 2025
I think we can all agree that the past 2 weeks have been a complete blur. Of food, of people, of traveling. I don’t know about you, but personally in this period of time I’ve made: shortribs, turkey, so many mashed potatoes, giant baked alaska, mini baked alaskas, twin beef wellingtons, bone-in rib-eyes, lobster rolls, 4 dozen milk bread buns, and more. Literally sounds like what you would get if you prompted ChatGPT “please write out the most absurd string of recipes you can fathom someone making in a two week period”. (After writing this sentence, I actually did ask ChatGPT that exact prompt because I was curious. It came up with “Beige Soup”, “Carbonated Meatballs”, “Burrito-Stuffed Hotdog-Stuffed Burrito”, “Fifth-Dimensional Casserole”, among many other things. Sadly, nothing I made).
So while I’m glad this period of cooking in my life is officially over. It’s nice in hindsight to reflect on it more romantically and vividly in mind, specifically by writing it into an optimistic newsletter. So here are three highlights from the end of November, recipes and moments that stand out among the rest.
To start, a creme fraiche chicken pot pie. I’m so fortunate that I got to partner with one of my favorite brands of all time Le Creuset to bring this recipe to life. I used their Signature 3.5 Quart Round Braiser as my searing and baking vessel. There’s something strangely therapeutic about searing chicken in enameled cast iron. The chicken skin becoming so deeply golden is an endorphin rush (to me, at least). And more is more when it comes to chicken pot pie. I included leeks, mushrooms, potato, parsnip, and peas, but feel free to use whatever you have on hand. And since I’m working with Le Creuset, I took the pot pie in a French direction, adding vermouth, creme fraiche, tarragon, and Dijon to the filling. I double-down on creme fraiche by using it as a healthy garnish too. The cooling, rich creme fraiche pairs beautifully with rich pastry and chicken legs.
Next are the caramelized shallot mashed potatoes I made with my friend Emerald (@emeraldcchan) for our iconic and viral creator friendsgiving. The mashed potatoes were by far the stand-out star (of the savory course; I’m not neglecting my baked alaska). They somehow stayed absolutely creamy for hours. And everyone was begging Emerald for the recipe, which I’m so dutifully publishing now.
And finally, the baked alaska. This recipe… let me tell you I was so nervous. Turns out my freezer wasn’t completely sealed, so the temperature wasn’t even the correct level of cold. I had the brilliant idea of assembling the baked alaska in my apartment, then ubering with it to Emerald’s apartment in Brooklyn. I kept poking the ice cream in my freezer thinking somehow I had messed up store-bought ice cream… I cast my doubt aside and had a very-much-fear-inducing uber ride over the Williamsburg bridge. Thankfully and somehow, the dessert went off without a hitch. It completely hardened back up in Emerald’s freezer. And then after dinner I made the meringue, coated the alaska, torched it, and then flambeed it. Iconic. One of the most memorable moments of my cooking career thus far. And it was so satisfying: getting to eat a fat slice of cold ice cream after such an over-stimulating and warm thanksgiving feast. The recipe for my baked alaska is sort of an amalgamation of several recipes. I used Isabelle Heikens’s baked alaska recipe for the most part, but swapped the ice creams for 3 pints of pistachio chip and 3 pints of cherry chip. I also increased the amount of meringue.
For the love of holiday cooking and Le Creuset,
Ryan
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (11)
Ingredients (11)
Instructions
Heat oil (2 Tbsp) in a large skillet over medium heat. Add shallots (10–12 large) and season with a generous pinch of salt. Cook, stirring occasionally, until shallots are caramelized and golden. Remove from heat and set aside.
Place potatoes (5 lb) in a large pot of heavily salted water, cover, and bring to a boil over high heat.
Reduce heat to medium and continue to cook, uncovered, until potatoes are fork-tender.
While potatoes are cooking, heat heavy cream (2 ½ cups), butter (2 sticks), garlic (3 cloves), rosemary (2 sprigs), and white pepper (½ tsp) in a medium pot over medium-low heat. Cook, swirling occasionally until the cream is warmed and infused with aromatics.
Remove garlic and thyme and discard. Keep cream warm and covered.
Drain potatoes, then mash with a masher, ricer, or in a stand mixer. (Do not use a blender or food processor as potatoes will turn gummy.) Transfer potatoes back to the pot.
Using a large wooden spoon or silicone spatula, stir in the heavy cream mixture, then the crème fraîche (8 oz), and half the caramelized shallots.
Transfer mashed potatoes to a large serving bowl and top with remaining caramelized shallots (and additional melted butter because why not).
Notes
Notes
To reheat, keep the mashed potatoes in their pot. Then place over medium-low heat and add ½ cup whole milk. Let the pot heat up gently over around 30 minutes, adding more milk if necessary, to revive the mashed potatoes.
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