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.

Ingredients Edit

  • 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

Directions Edit

  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.
  2. Immediately remove pan from heat, and pour butter into a small bowl. Butter will continue to darken if left in saucepan.
  3. Remove and reserve 1-2 Tbsp. browned butter.
  4. 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.
  5. Return potatoes to Dutch oven, and cook stirring 3–5 minutes until potatoes are dry.
  6. Mash potatoes with a masher to desired consistency. Stir in remaining brown butter, buttermilk, milk, pepper and remaining 1 tsp. salt, stirring until just blended.
  7. 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 degrees for 35–40 minutes until heated through. Drizzle with reserved butter and garnish.

Contributed by  Edit

Catsrecipes Y-Group

Community content is available under CC-BY-SA unless otherwise noted.