Brown Butter Mashed Potatoes by
Source: Sur La Table
Ingredients
-2 lb Yukon Gold or Russet potatoes, peeled and cut into 1-inch pieces
-1 stick (8 tbsp) unsalted butter, at room temperature
-1/2 cup heavy whipping cream
-1/2 cup whole milk
-Kosher salt and freshly ground black pepper to taste
-[optional] 2 tbsp minced chives for garnish
Instructions
1. Place potatoes in a large saucepan with a generous pinch of salt and cover with cold water by a few inches. Set over medium-high heat and bring to a simmer, making sure the potatoes do not boil. Cook until tender, about 20 minutes.
2. While potatoes are cooking, add butter to a medium skillet over medium-high heat. Cook, stirring frequently with a wooden spoon to scrape up any browned bits, until butter stops foaming and takes on a golden-brown color, 8 to 10 minutes.
3. Meanwhile, pour heavy cream and whole milk into a saucepan and heat over medium heat until hot; reserve on the stove.
4. When potatoes are tender enough to mash, drain throughly in a colander. Place saucepanback over medium heat. Add cooked potatoes and toss to dry completely; reserve pan again. Remove hot potatoes and immediately process in a potato ricer or food mill. Return processed potatoes to pan and set over low heat.
5. Drizzle hot cream mixture slowly into potato mixture, mixing constantly with a wooden spoon, until potatoes reach desired consistency. Gently fold in brown butter and mix potatoes by hand until just incorporated. Taste and adjust seasoning with salt and pepper.
2. While potatoes are cooking, add butter to a medium skillet over medium-high heat. Cook, stirring frequently with a wooden spoon to scrape up any browned bits, until butter stops foaming and takes on a golden-brown color, 8 to 10 minutes.
3. Meanwhile, pour heavy cream and whole milk into a saucepan and heat over medium heat until hot; reserve on the stove.
4. When potatoes are tender enough to mash, drain throughly in a colander. Place saucepanback over medium heat. Add cooked potatoes and toss to dry completely; reserve pan again. Remove hot potatoes and immediately process in a potato ricer or food mill. Return processed potatoes to pan and set over low heat.
5. Drizzle hot cream mixture slowly into potato mixture, mixing constantly with a wooden spoon, until potatoes reach desired consistency. Gently fold in brown butter and mix potatoes by hand until just incorporated. Taste and adjust seasoning with salt and pepper.