Wednesday, August 1, 2012

Brown Butter Mashed Potatoes

So, I'm on a bit of a personal mission.

I am searching for the perfect mashed potato recipe.

Along the way, I have found many recipes that I really love, but none are that quintessential, perfect mashed potato. Now...I'm sure part of the reason for this is I have yet to actually use cream + a lot of butter (because let's face it...that's probably it). I'm not complaining, though, because I thoroughly enjoy all of the different kinds of mashed potatoes I've made so far--although most of them have some aspect of garlic/cheese to them. These potatoes are, so far, my favorite basic mashed potato recipe I've made. I mean...c'mon...they use browned butter, and we all know how awesome that is. And, because of the strong, buttery flavor that lends, you can use less butter than normal-which is good for our bellies/thighs/whateverproblemareayouhave. These are absolutely best if you use a combination of gold and russet potatoes-they just are.

I know I should probably be sharing this recipe around like Thanksgiving time. But...I don't eat according to season. I eat what I like, regardless of the date on the calendar. I understand this is a strange idiosyncrasy of mine, and I completely understand if you wait until fall breaks to try these but...I wouldn't be able to wait if I were you :).

 Brown Butter Mashed Potatoes

Adapted slightly from How Sweet It Is

Brown Butter Mashed Potatoes
Serves 4-6 (generous helpings)

  • 3 lbs. Gold and/or Russet potatoes (I prefer a mix of both), peeled and chopped into chunks.
  • 6 tbsp. unsalted butter
  • 1 cup milk (whole would probably taste better, but I used Skim Plus and still loved it!)
  • Salt (preferably sea salt or kosher) and pepper to taste
  • Add prepped potatoes to a large pot. Fill with cold water until it is just about 1 in. above the potatoes. Heat on high heat and bring to a boil, then cook 10-30 minutes (I know...crazy long time frame. The original recipe said 25-30, but mine were done after about 10-15), or until fork tender.
  • When potatoes have about 5 minutes left, heat butter in a small saucepan over medium heat. Whisk constantly until it turns foamy and then browns (with wonderful little brown specks swirling in there), then remove from heat.
Brown Butter Mashed Potatoes
  • When potatoes are done, drain and then return them back to the pot, on low heat. Break up chunks with a potato masher. 
  • Add brown butter, milk, salt, and pepper. Mash more and/or use a hand mixer to whip potatoes until creamy.
  • Taste and adjust seasonings as desired.
  • Turn off heat and serve.
Brown Butter Mashed Potatoes
That is a comforting forkful right there. 
I don't care if it is summer, to me-there is no wrong time for mashed potatoes!
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