Brown Butter Mashed Potatoes
These mashed potatoes made with brown butter are a rich, creamy and buttery twist on a classic side dish.
Servings 12
Calories 270kcal
Ingredients
- 5 lbs russet potatoes, peeled and cut into 1 inch cubes
- 4 garlic cloves, peeled and smashed
- 1 cup whole milk, at room temperature
- ½ cup sour cream, at room temperature
- 12 tablespoon unsalted butter (1 ½ sticks)
- 2 teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 tablespoon chopped Italian parsley (optional)
Instructions
- Place the potatoes and garlic into a large stockpot and cover with salted cold water. Bring the potatoes to a gentle boil and cook for 15-20 minutes or until tender. Drain the potatoes and garlic and add back to pot or large mixing bowl.
- While the potatoes are boiling, cook the butter in a medium saucepan over medium heat, stirring often, until it foams and has a nutty aroma, about 5-7 minutes. Remove from heat.
- Add milk, sour cream, ¾ of the brown butter, salt and black pepper and mash potatoes. After slightly mashed, beat with an electric mixer on medium speed until smooth and fluffy.
- Transfer the mashed potatoes to a serving dish. Top with remaining brown butter and some fresh herbs if desired.
Notes
- Start the potatoes in cold water, add salt, bring to boil and then reduce to simmer. If you start in hot water, the potatoes will cook unevenly.
- Drain the potatoes well to avoid a mushy, watery mess.
- Use room temperature ingredients so they are absorbed more evenly by the potatoes.
- If you don't have sour cream, Greek yogurt makes for a good substitute.
- Do not overwork the potatoes. You want to mash/whip until just light and fluffy.
Nutrition
Serving: 1g | Calories: 270kcal | Carbohydrates: 35g | Protein: 5g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 403mg | Potassium: 803mg | Fiber: 3g | Sugar: 3g