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.