For fried shallots: 1/2 cup canola or vegetable oil 1/4 cup shallots, finely sliced
For potatoes: 2 pounds russet potatoes 4 Tablespoons unsalted butter, softened 1/2 of a roasted garlic bulb 1/3 cup half & half, warmed 1/2 teaspoon Kosher salt 1/8 teaspoon pepper
For shallots: In a small heavy skillet heat oil over medium-high heat. Add shallots; turning frequently until browned.
Remove from pan and drain on paper towel.
For potatoes: Peel and cube potatoes. Place in a saucepan and add water to cover potatoes. Bring to a boil, reduce heat and simmer until very tender. Drain. Add butter, roasted garlic, warmed half & half; mash until smooth. Season to taste with salt and pepper.
Top each serving with fried shallots.
To roast garlic: Heat oven to 350 degrees F. Cut 1/4" off the top of garlic bulb to expose tops of cloves. Rub head of garlic with olive oil and wrap in foil. Bake in oven for 45 minutes.
Bake several heads of garlic at once, and you will always have roasted garlic on hand.