Browned-Butter Mashed Potatoes
Mashed potatoes are a quintessential comfort food. Transforming them into browned butter mashed potatoes is a delicious surprise.
Prep time:
Cook time:
Serves: 8
Calories per serving: 317
Ingredients:
Cook time:
Serves: 8
Calories per serving: 317
3 pounds medium potatoes, peeled
2 teaspoons salt, divided
1 cup butter
6 garlic cloves, minced
1 cup whole milk, warmed
1/2 teaspoon pepper
2 tablespoons minced chives, optional
Directions:
Place the potatoes in a stock pot and add water to cover. Season the water with 1 teaspoon of salt. Bring the water to a boil, then reduce the heat. Cook the potatoes, uncovered, until they're tender, 15 to 20 minutes. Drain the water and return the potatoes to the pot.
Meanwhile, place the butter in a medium skillet. Cook it over medium heat until it's golden brown, five to seven minutes, stirring occasionally. Add the garlic during the last minute of cooking and stir constantly. Remove the butter from the heat and set it aside. Editor's Tip: Butter is made up of fat, water and milk solids. When you brown butter, the milk solids will rise to the top and look like a milky white foam. As the cooking continues, that foam will fall to the bottom of the pot and start to brown. It will turn golden and then a deeper brown, deepening the flavor of the butter until it becomes nutty and toasty.
Gently mash the potatoes while gradually adding milk and browned butter until you reach the desired consistency. Stir in the remaining teaspoon of salt and the pepper. Serve the browned butter mashed potatoes with chives if desired. Editor's Tip: If you don't own a potato masher, you can mash potatoes with a stiff whisk (restaurant chefs love this trick) or a pastry blender (a must-have pastry tool).
Source: tasteofhome.com
Meanwhile, place the butter in a medium skillet. Cook it over medium heat until it's golden brown, five to seven minutes, stirring occasionally. Add the garlic during the last minute of cooking and stir constantly. Remove the butter from the heat and set it aside. Editor's Tip: Butter is made up of fat, water and milk solids. When you brown butter, the milk solids will rise to the top and look like a milky white foam. As the cooking continues, that foam will fall to the bottom of the pot and start to brown. It will turn golden and then a deeper brown, deepening the flavor of the butter until it becomes nutty and toasty.
Gently mash the potatoes while gradually adding milk and browned butter until you reach the desired consistency. Stir in the remaining teaspoon of salt and the pepper. Serve the browned butter mashed potatoes with chives if desired. Editor's Tip: If you don't own a potato masher, you can mash potatoes with a stiff whisk (restaurant chefs love this trick) or a pastry blender (a must-have pastry tool).
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.