I’ve made mashed potatoes a million different ways and as far as I’m concerned the best rule of thumb is the more butter the better. So when I came across a recipe for browned butter mashed potatoes, in Smitten Kitchen’s first cookbook. I was beyond excited. OMG, brown the butter!?! Why had I never thought of that? Seriously, this recipe was a game changer for me and it’s really developed into my general, all-purpose mashed potato recipe.
Adapted from Smitten Kitchen
2 lbs Yukon gold potatoes
1 1/2 sticks butter (melted and browned)
1 cup buttermilk
salt and pepper
Wash potatoes, Peel or leave skins on according to preference, and cut into cubes. Bring water and 1 tablespoon salt to a boil. Add potatoes and cook for 12 – 15 minutes or until soft. Strain and return potatoes to pot.
While potatoes boil, add butter to a skillet over medium high heat. Once butter is melted and foaming, continue to cook and constantly stir until butter starts to brown. When butter turns a light brown and begins to smell “nutty,” turn off the heat and remove the pan immediately.
Add browned butter to potatoes and whip with a hand mixer. Add buttermilk gradually until you have the consistency you want. May take more or less than 1 cup. Add salt and pepper to taste.
If you like garlic in your potatoes, add 4-6 cloves in with the potatoes as they are boiling.