Besides bacon, cupcakes, cake pops, and ‘mini’ anything it is like all the rage. People put brown butter in everything; from cookies to Rice Krispy Treats, to sauces for pasta, gnocchi, fish and chicken. People even just whip up brown butter to dip fresh bread in.
I remember when I first learned to make brown butter in school, and was left thinking “Wow! Plain ole’ butter is rich and fab; but this brown butter stuff is amazing!”
And that was it.
Since then I always forget to transform my butter in that nutty, golden brown liquid. I forget that brown butter can totally transform cookies, treats, pasta, fish, bread, and of course mashed potatoes!
But I was reminded of brown butter and all its glory when I saw these Brown Butter Mashed Potatoes on Taste and Tell. The base of these mashed potatoes are pretty basic, but when you add brown butter they are completely transformed and don’t need anything else!
These are the perfect potatoes to serve at your next Sunday dinner or big family feast! Your dinner guests will totally be wondering what the secret ingredient is…
And you can say….
Brown butta baby!
One Year Ago: Greek
Two Years Ago: Crispy
Three Years Ago: Why-the-Chicken-Crossed-the-Road
Santa Fe Tortilla Soup
Brown Butter Mashed Potatoes
Prep Time: 15 minutes Cook Time: 25 minutes Serves: 6-8
2/3 cup butter
4 lbs. yellow Idaho potatoes, peeled and cut into 2-inch chunks
1 ½ teaspoons salt, divided
1 cup buttermilk
3-4 tablespoons milk
½ teaspoon freshly ground black pepper (to taste)
Place the butter in a heavy saucepan and cook over medium heat, stirring constantly, until the butter begins to turn golden brown, about 6-8 minutes. Remove immediately from the heat and pour butter into a bowl. Set aside.
Place the potatoes in a large pot and cover with water. Add 1 teaspoon salt and bring to a boil over medium-high heat. Cook until the potatoes are tender, about 12 minutes. Drain water and return cooked potatoes to the pot.
Using a potato masher, mash the potatoes until desired consistency is reach. Reserve 2 tablespoons of the browned butter, and add the remaining to the potatoes, along with the buttermilk, milk and remaining salt. Season with black pepper and additional salt, to taste.
Transfer potatoes to a serving dish and drizzle with the reserved brown butter.