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Brown Butter Mashed Potatoes


  • Yield: 6 servings 1x

Ingredients

  • 1 cup butter
  • 3 pounds Yukon Gold potatoes, peeled and cut into 2 inch chunks
  • 2 teaspoons salt
  • 3/4 cup cream, room temperature
  • Fresh ground pepper

Instructions

  1. 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.
  2. 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.
  3. Add cream in 1/4 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.
  4. 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.
  5. Transfer to a serving bowl or individual plates, drizzle with remaining butter and serve at once.