Brown Butter Mashed Potatoes
Upgrade your mashed potato game with our Brown Butter Mashed Potatoes. Creamy, rich, and guaranteed to impress on Thanksgiving or any day!
Servings: 8 people
Calories: 510kcal
Ingredients
- 5 pounds red potatoes, washed, peeled, quartered
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 cup (120 g) heavy whipping cream
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- parsley, chopped for garnish
Instructions
- To a large pot of salted water, add potatoes. Fill with enough water to cover the potatoes. Bring to a boil over high heat.
- Once the water reaches a boil, continue boiling over medium-high heat until the potatoes are fork-tender, about 25 minutes.
- While the potatoes are boiling, brown the butter. In a stainless steel skillet (or another light-bottomed pan) over medium-high heat, melt the butter, swirling the pan occasionally. The butter will begin to foam, which signals the water in the butter is boiling off. (Watch closely at this stage; browned butter and burnt butter are within seconds of each other.) Tiny brown specs of milk solids will begin to appear at the bottom of the pan; constantly stir and scrape these off using a spatula so they don't stick.
- As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat. Set aside.
- Once the potatoes are cooked, drain them and return them to the pot. Remove the pot from the heat.
- Using a potato masher, mash the potatoes. Add the browned butter, heavy cream, salt, and pepper. Continue mashing until everything is well incorporated and the potatoes are creamy.
- Garnish with parsley. Serve.
Video
Nutrition
Serving: 1portion | Calories: 510kcal