Brown Butter Mashed Potatoes

By HeatherS

Ingredients

• 2 pounds (1 kg) or so of unpeeled potatoes (about 4 large)
• A stick or 2 of salted butter (4 ounces/125 g)
• A few pinches of nutmeg
• A sprinkle or two of salt and pepper

Details

Servings 4
Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

Cut the potatoes into large chunks, then steam, boil or microwave them until they're tender. Drain well.
Meanwhile, toss the butter into a small saucepot and heat it until it melts over medium heat. Because butter contains as much as 20 percent water it will begin to steam and foam. Once the water has evaporated, the foam will subside and the butter's temperature will begin to rise. The milk fat solids, which are 1 or 2 percent of the butter, will then begin to brown.

Continue watching as it begins foaming a second time. Swirl it gently, watching the colour, until it turns golden brown and releases the aroma of toasting nuts. Immediately pour the browned butter into a bowl to stop it from browning further.

When the potatoes are tender, mash in the butter, nutmeg and seasonings. Taste and season a bit more if needed. Then watch the bowl empty!

FEEL FREE TO TRY
You can peel the potatoes if you prefer but you'll lose some rustic flavour and some nutrients if you do. Your choice! Sliced green onions and chopped
parsley add both flavour and colour. French chefs always add a pinch of elegant nutmeg to their potato purées.

HINTS
The best potatoes for mashing are the low-moisture, high-starch varieties that are also the best for baking. My favourite is Yukon Gold. Its creamy texture and golden colour are perfect with the brown butter.