Lunch: Brown Butter Mashed Potatoes
Recipe by Marian Cooper Cairns and Dawn Perry Nutty brown butter makes this mashed potato recipe seriously addictive.
Ingredients
1/2 c. unsalted butter
3 1/2 lb. Yukon gold potatoes, peeled and cut into 1 1/2-in. pieces
kosher salt
Black pepper
1 c. buttermilk
Chopped chives, for serving
Instructions
Cook butter in a medium saucepan over medium heat, swirling, until golden brown, 6 to 8 minutes; cool.
Meanwhile, simmer potatoes in a large pot of salted water until tender, 12 to 16 minutes; drain. Return potatoes to pot, and cook over low heat, stirring, until potatoes are dry, 3 to 5 minutes.
Beat potatoes, butter, and buttermilk on low with an electric mixer until smooth, 30 seconds to 1 minute (do not overbeat). Season with salt and pepper.
Serve topped with chives.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
