Brown Butter Mashed Potatoes
User Reviews
5
Brown Butter Mashed Potatoes
Description
Brown Butter Mashed Potatoes start with peeled Yukon gold potatoes cooked in salted water until fork tender. Separately, butter is melted and cooked until it develops a fragrant nutty aroma and light brown color, enhancing its flavor. A portion of this browned butter is combined with warmed milk to create a rich, warm liquid for creaming the potatoes. After draining, the potatoes are mashed smooth and mixed with the browned butter and milk mixture, then seasoned with salt and black pepper. The result is a creamy, smooth mashed potato with a depth of flavor from the browned butter.
The mashed potatoes can be served as a side dish to various proteins and vegetables, offering a rich and comforting texture. Drizzling the reserved browned butter over the top adds additional flavor and moisture at serving.
Leftover mashed potatoes should be stored in an airtight container and refrigerated for up to 3-4 days. To reheat, warm gently on the stovetop or in the microwave, adding milk or cream and stirring frequently to maintain creaminess.
Ingredients
- 2 lbs potato peeled and cut into 1-inch pieces, Yukon gold variety
- 14 Tablespoons butter cut into 1 cubes, salted
- 3/4 cup milk whole
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Add potatoes and 2 teaspoons of salt in a large pot and cover with water. Bring to a boil over high heat. Once the water is boiling, reduce heat to medium and simmer until the potatoes are fork tender, about 20 minutes.
- Melt butter in medium saucepan over medium heat. Cook, whisking constantly, until butter has a nutty aroma, about 3-5 minutes. Remove from heat. Measure out 2 Tablespoons of browned butter and set aside. See below for more detailed instructions on browning butter.
- Carefully whisk in milk to gently warm the milk. Be careful as the mixture may bubble.
- Drain potatoes. Return to the saucepan and either use a ricer (for smoother potatoes) or a potato mashed (for more chunky potatoes) to mash the potatoes. Mash until smooth and no lumps remain.
- Whisk browned-butter mixture into potatoes until smooth and creamy. Season with salt and pepper to taste. Transfer to a serving bowl. Drizzle with the remaining 2 Tablespoons of browned butter.
Notes
- Store mashed potatoes in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.
- Reheat gently over medium-low heat, adding a little milk or cream and stirring often to restore creamy texture.
- The browned butter adds a nutty depth to the mashed potatoes; be careful not to burn it during preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 33g | 51% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 393mg | 16% |
| Potassium | 831mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1044IU | 21% |
| Vitamin C | 36mg | 40% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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