Brown-Butter Mashed Red Potatoes

I saw this recipe in Fine Cooking and decided to give it a try. What could be better than brown butter with mashed potatoes?! I adapted the recipe by using less butter and adding a bit of milk instead of cooking water. I simply seasoned the potatoes with a bit of salt and freshly cracked pepper. The butter took only a few minutes to brown and it smelled amazing. I loved the nutty flavor it gave to the creamy mashed potatoes. This side dish paired nicely with the Roasted Carrot and Butternut Squash Salad with Mixed Greens, Extra Sharp Cheddar, and Pine nuts and Parmesan Chicken I served it with and it was a big hit with my entire family. I’ll be making these potatoes again soon.

Bring a pot of salted water to a boil. Add the potatoes and cook until tender, about 20 minutes.

Meanwhile, heat the butter over medium heat in a small saucepan, until the butter is browned, about 5 minutes. Make sure you watch carefully so the butter doesn’t burn.

Drain the potatoes then place back into the pot. Drizzle the brown butter and milk over the potatoes then coarsely mash them. Season with sea salt and freshly cracked pepper, to taste then top with chopped chives. Serve immediately. Enjoy.

Brown-Butter Mashed Red Potatoes

Yield: 4

Total Time: 20 min.

Ingredients:

4 large red potatoes, cut into 1 inch cubes
3 tbsp butter
2 tbsp milk
Sea salt and freshly cracked pepper, to taste

Directions:

Bring a pot of salted water to a boil. Add the potatoes and cook until tender, about 20 minutes.

Meanwhile, heat the butter over medium heat in a small saucepan, until the butter is browned, about 5 minutes. Make sure you watch carefully so the butter doesn't burn.

Drain the potatoes then place back into the pot. Drizzle the brown butter and milk over the potatoes then coarsely mash them. Season with sea salt and freshly cracked pepper, to taste then top with chopped chives. Serve immediately. Enjoy.

Adapted recipe by For the Love of Cooking.net
Original recipe by Fine Cooking