Brown Butter Mashed Potatoes at home
- Yield 8
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Brown Butter Mashed Potatoes at home is a sides recipe on Avoteb. The yield on the card is 8. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 2 sticks unsalted butter, divided
- 3 pounds potatoes (I use half Yukon Gold, half Russet potatoes)
- 8 large cloves garlic, minced
- fine sea salt and freshly-ground black pepper
- 1 cup whole milk, warmed
- 1 cup freshly-grated Parmesan cheese
- toppings: chopped fresh chives or green onions, freshly-cracked black pepper
Method
Slice the potatoes. Feel free to peel your potatoes or leave the skins on. Slice them into evenly-sized chunks, about an inch or so thick, and move them to a large stockpot full of cold water.
Bring to a boil the potatoes. Fill the pot with enough cold water so that the water line sits about 1 inch above the potatoes. Whisk 1 tablespoon salt into the water. Turn the heat to high and cook until the water comes to a boil. Lower heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully pour off out all of the water.
Sauté the garlic. While that cooks, during the time that the potato water is coming to a boil and the potatoes are cooking, melt 1 tablespoon butter to a large sauté pan over medium-a hot burner. Tip in the garlic and sauté for 2 minutes, stirring occasionally, until lightly browned. Move the garlic to a separate plate and keep nearby.
Brown the butter. Melt the remaining butter in the pan over medium-a hot burner. Continue cooking until the butter begins to foam, stirring frequently to ensure that the butter cooks evenly. Once the butter solids begin to turn golden brown and the butter smells toasty, immediately pour it into a heat-safe bowl until ready to use. (Keep a very close eye on the butter while it is browning so that it does not burn, since it can go from golden to burned very quickly.)
Pan-dry the potatoes. After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Lift the stockpot entirely from the heat and set it on a flat, heatproof surface.
Mash the potatoes. Tip in the brown butter, garlic, milk and Parmesan to the potatoes. Using your preferred kind of potato masher (It is worth this one in general, or this one for extra-smooth), mash the potatoes to your desired consistency. Feel free to add in more warm milk to reach your desired consistency, if needed.
Taste and season. One final time, taste the potatoes and season with extra salt and pepper as needed. (the cook generally add quite a bit of salt, so don't be shy.)
Plate warm. Then serve warm, garnished with gravy or any extra toppings that you might like, and enjoy!
