Browned Butter Mashed Potatoes

BROWNED BUTTER MASHED POTATOES From Southern Living 2007 Holiday Dinners Make Ahead Prep: 15 min Cook: 35 min Browned butter enhances many dishes by adding a rich nutty flavor. The key is making sure the butter turns a deep caramel color. In addition to stirring browned butter into mashed potatoes, try tossing browned butter with steamed vegetables, or drizzle it over warm crusty French bread. 3/4 cup butter 4 lb Yukon Gold potatoes, peeled and cut into 2-inch pieces 1 Tbsp. salt, divided 3/4 cup buttermilk 1/2 cup milk 1/4 tsp. pepper Garnishes: fresh parsley, rosemary and thyme sprigs 1. Cook butter in a 2-qt heavy saucepan over medium heat, stirring constantly, 6-8 minutes or just until butter begins to turn golden brown. Immediately remove pan from heat, and pour butter into a small bowl. Butter will continue to darken if left in saucepan. Remove and reserve 1-2 Tbsp. browned butter. 2. Bring potatoes, 2 tsp salt, and water to cover to a boil in a large Dutch

oven over medium high heat; boil 20 minutes or until fork tender. Drain. Reduce heat to low Return potatoes to Dutch oven, and cook stirring 3-5 minutes until potatoes are dry. 3. Mash potatoes with a masher to desired consistancy. Stir in remaining brown butter, buttermilk, milk, pepper and remaining 1 tsp. salt, stirring until just blended. 4. Transfer to a serving dish. Drizzle with reserved 1-2 Tbsp browned butter. Garnish, if desired. Makes 6-8 servings. To make ahead, prepare recipe as directed through step 3. Place in a lightly greased 2 1/2 Qt ovenproof serving dish, cover and chill up to 2 days. let stand at room temperature 30 minutes. Bake uncovered at 350� for 35-40 minutes until heated through. Drizzle with reserved butter and garnish.

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