Brown Butter Mashed Potatoes
By Recipe developed for Sur La Table’s Cooking Classes
Brown Butter Mashed Potatoes
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 8 servings
- 4 pounds Yukon Gold or russet potatoes, peeled and cut into 1-inch pieces
- 1 stick (8 tablespoons) unsalted butter, room temperature
- 1 cup heavy cream
- 1 cup whole milk
- Kosher salt and freshly ground white pepper
- 3 tablespoons minced chives, for garnish
Brown butter is nothing more than butter that’s been cooked until the milk solids turn golden brown. Sounds simple, but the nutty flavor from the brown butter adds a new dimension to mashed potatoes. A buttery Chardonnay, aged in oak barrels, would be delicious here.
Place potato pieces in a large pot and cover with cold water. Heat over medium-high heat until simmering, making sure the potatoes do not boil. While potatoes are cooking, place butter in a medium skillet and heat over medium-high heat. Cook, stirring frequently with a wooden spoon to scrape up any browned bits, until butter stops foaming and takes on a golden brown color, about 8 to 10 minutes. Meanwhile, pour heavy cream and whole milk into a small saucepan, heat over medium heat until hot ,and serve warm on stove. When potatoes are tender enough to mash, drain thoroughly in a colander.
Place pot back on medium heat. Add cooked potatoes and toss to dry completely; reserve pot again. Remove hot potatoes and immediately process in a potato ricer or food mill. Return processed potatoes to pot and place over low heat.
Drizzle hot cream mixture slowly into potato mixture, mixing constantly with a wooden spoon, until potatoes reach desired consistency. Gently fold in brown butter and mix potatoes by hand until just incorporated. Taste and season potatoes with salt and white pepper.
To serve: place potatoes in a large serving bowl and top with minced chives. Serve immediately.
Place potato pieces in a large pot and cover with cold water. Heat over medium-high heat until simmering, making sure the potatoes do not boil. While potatoes are cooking, place butter in a medium skillet and heat over medium-high heat. Cook, stirring frequently with a wooden spoon to scrape up any browned bits, until butter stops foaming and takes on a golden brown color, about 8 to 10 minutes. Meanwhile, pour heavy cream and whole milk into a small saucepan, heat over medium heat until hot ,and serve warm on stove. When potatoes are tender enough to mash, drain thoroughly in a colander.
Place pot back on medium heat. Add cooked potatoes and toss to dry completely; reserve pot again. Remove hot potatoes and immediately process in a potato ricer or food mill. Return processed potatoes to pot and place over low heat.
Drizzle hot cream mixture slowly into potato mixture, mixing constantly with a wooden spoon, until potatoes reach desired consistency. Gently fold in brown butter and mix potatoes by hand until just incorporated. Taste and season potatoes with salt and white pepper.
To serve: place potatoes in a large serving bowl and top with minced chives. Serve immediately.