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Brown Butter Mashed Potatoes: 4 Decades of Delicious

Brown Butter Mashed Potatoes
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Elevate your Thanksgiving table with these incredibly rich and creamy Brown Butter Mashed Potatoes. Eleanor and Richard share this recipe, inspired by their global travels, to help you recreate a comforting and delicious memory.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 8 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste

Instructions

  1. Place the quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are fork-tender, about 15-20 minutes.
  2. While the potatoes are boiling, melt the butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter turns a rich golden brown and smells nutty. Be careful not to burn it. Remove from heat immediately.
  3. Drain the cooked potatoes thoroughly. Return them to the dry pot.
  4. Add the brown butter, heavy cream, and milk to the pot with the potatoes.
  5. Mash the potatoes using a potato masher or a ricer until smooth and creamy.
  6. Stir in the salt and pepper. Taste and adjust seasonings as needed.
  7. Serve hot.

Notes

  • For an extra touch of richness, you can warm the heavy cream and milk before adding them to the potatoes.
  • If you prefer a smoother texture, use a potato ricer.
  • Experiment with adding a pinch of nutmeg or garlic powder for added flavor.

Nutrition

Find it online: https://delishdiarist.com/brown-butter-mashed-potatoes-recipe/