First of all, can I talk about the wonderfulness that is brown butter? Brown butter is just plain old butter than you have melted on the stove and stirred for a few minutes until it turns a deep golden brown. But there’s something about the browning process that gives the melted butter a rich, almost nutty taste that is kind of indescribably amazing. I won’t even try – you just have to trust me and make it. I’ve made brown butter lots of times in the past as a topping for pasta, so it’s kind of mysterious why it took me so dang long to get it together with potatoes, but better late than never.
The potatoes themselves are a basic mashed potato recipe. You have to use Yukon Gold potatoes…they are the absolute best for mashed potatoes. Peel and boil them up, and mash them up with some cream (I know, I know, but if we are going to make mind-blowingly good mashed potatoes we gotta go the whole way). Once they are all nice and mashed to your liking (I like mine with a few little lumps) then stir in the brown butter, saving a little bit for drizzling on top. Taste. Add salt and pepper if you need it. Taste again. Close your eyes and wonder how you ever lived without brown butter mashed potatoes in your life. Consider eating them all yourself before letting the rest of the people who live with you know there are brown butter mashed potatoes in the house. Relent, divide them among the plates, drizzle the rest of the brown butter on top and dig in.
Be very happy.
- 1 cup butter
- 3 pounds Yukon Gold potatoes, peeled and cut into 2 inch chunks
- 2 teaspoons salt
- ¾ cup cream, room temperature
- Fresh ground pepper
- Make the brown butter: melt the butter over medium heat in a small pot and stir continuously until the butter is golden brown, about 5 minutes (although watch it carefully as it may go faster). As soon as it is brown, remove from heat and pour it into a separate bowl, don't leave it in the pot.
- Put the potatoes and 1 teaspoon salt into a large pot and fill with water. Heat to boiling and cook the potatoes until they are tender when you pierce them with a fork, about 15 minutes. Drain, return them to the pot and mash them with a potato masher until they fall apart.
- Add cream in ¼ cup increments and continue to mash until they are a consistency that you like. If you like stiffer potatoes you may not need all the cream.
- Stir up the brown butter (some of the solids may have settled to the bottom, remove 2-3 tablespoons and set aside, and pour the rest into the mashed potatoes. Stir well. Add the remaining salt and a generous grinding of pepper and stir again. Taste and add more salt and pepper as needed.
- Transfer to a serving bowl or individual plates, drizzle with remaining butter and serve at once.