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Prep: 15 min
Cook: 35 min
Browned butter enhances many dishes by adding a rich nutty flavor. The key is making sure the butter turns a deep caramel color. In addition to stirring browned butter into mashed potatoes, try tossing browned butter with steamed vegetables, or drizzle it over warm crusty French bread.
- 3/4 cup butter
- 4 lb Yukon Gold potatoes, peeled and cut into 2-inch pieces
- 1 Tbsp. salt, divided
- 3/4 cup buttermilk
- 1/2 cup milk
- 1/4 tsp. pepper
- Garnishes: fresh parsley, rosemary and thyme sprigs
- Cook butter in a 2-qt heavy saucepan over medium heat, stirring constantly, 6–8 minutes or just until butter begins to turn golden brown.
- Immediately remove pan from heat, and pour butter into a small bowl. Butter will continue to darken if left in saucepan.
- Remove and reserve 1-2 Tbsp. browned butter.
- Bring potatoes, 2 tsp salt, and water to cover to a boil in a large Dutch oven over medium high heat; boil 20 minutes or until fork tender. Drain. Reduce heat to low.
- Return potatoes to Dutch oven, and cook stirring 3–5 minutes until potatoes are dry.
- Mash potatoes with a masher to desired consistency. Stir in remaining brown butter, buttermilk, milk, pepper and remaining 1 tsp. salt, stirring until just blended.
- Transfer to a serving dish. Drizzle with reserved 1-2 Tbsp browned butter. Garnish, if desired.
Makes 6-8 servings.
To make ahead, prepare recipe as directed through step 3. Place in a lightly greased 2 1/2 Qt ovenproof serving dish, cover and chill up to 2 days. let stand at room temperature 30 minutes. Bake uncovered at 350 degrees for 35–40 minutes until heated through. Drizzle with reserved butter and garnish.