Just when you thought mashed potatoes couldn’t get any more wonderful…here comes the brown butter! Try this recipe for brown butter mashed potatoes and you may never go back to the regular version.
So, I have one little issue with this here blog…I cook a lot more than I blog. I cook almost every day, and I have a towering stack of recipes and recipe notes and recipe ideas which means I’m usually cooking something new, and anything new that comes out the way I hope and dream it will makes it to the blog.
Eventually. Because of the whole cooking-more-than-I-blog thing, there’s a long line of recipes waiting for their turn on Framed Cooks.
However, what with Twitter and Instagram and Facebook and all, I do mention here and there what I am making for dinner at the moment, and last week I mentioned that I had just made brown butter mashed potatoes.
Under normal circumstances these potatoes would have politely waited their turn and shown up on the blog, say, around December or so. But there was something about the words “brown and butter and mashed potatoes” that made my Instagram and Twitter and Facebook friends react the same way I did, which was basically I need brown butter mashed potatoes RIGHT NOW!
And so I am letting these potatoes jump the line.
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.
Here’s how you make brown butter mashed potatoes!
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.
OR, use them in this recipe for frosted meatloaf, where the potatoes are the FROSTING. I know!!
One wya or the other, be very happy.Print