BROWNED BUTTER MASHED POTATOES

By Silvermama

Ultimate comfort food. Be careful not to burn the butter.

Ingredients

• 3/4 cup butter
• 4 lb. Yukon gold potatoes, peeled and
• cut into 2-inch pieces
• 1 Tbsp. salt, divided
• 3/4 cup buttermilk
• 1/2 cup milk
• 1/4 tsp. pepper
• Garnishes: fresh parsley, rosemary, and
• thyme sprigs

Preparation

Step 1

1.
Cook butter in a 2-qt. heavy saucepan
over medium heat, stirring constantly,
6 to 8 minutes or just until
butter begins to turn golden brown.
Immediately remove pan from heat,
and pour butter into a small bowl.
(Butter will continue to darken if left
in saucepan.) Remove and reserve 1to
2 Tbsp. browned butter.
2.
Bring potatoes, 2 tsp. salt, and water
to cover to a boil in a large Dutch oven
over medium-high heat; boil 20 minutes
or until tender. Drain. Reduce heat
to low. Return potatoes to Dutch oven,
and cook, stirring occasionally, 3 to 5
minutes or until potatoes are dry.
3.
Mash potatoes with a potato masher
Browned Butter Basics

Browned butter enhances many
dishes by adding a rich nutty flavor.
The key is making sure the butter
turns a deep caramel color.


to desired consistency. Stir in remaining
browned butter, buttermilk, milk,
pepper, and remaining 1 tsp. salt, stirring
just until blended.

4. Transfer to a serving dish. Drizzle
with reserved 1 to 2 Tbsp. browned
butter. Garnish, if desired.
Note: To make ahead, prepare recipe
as directed through Step 3. Place in
a lightly greased 21h-qt. ovenproof
serving dish; cover and chill up to 2
days. Let stand at room temperature
30 minutes. Bake, uncovered, at 3500
for 35 to 40 minutes or until thoroughly
heated. Drizzle with reserved brown
butter, and garnish, ifdesired.