Side dishes should never be boring! Give yours a twist by adding nutty depth with brown butter mashed potatoes!
We have more amazing side dishes to try. Check out these Miso Roasted Carrots!
As enjoyable as classic mashed potatoes are, they can start to feel just a bit too familiar when we’ve had the same thing over and over again. Fear not, I bring you an easy way to take humble mashed potatoes and make them spectacular!
As with any good mashed potatoes, the best part of flavour comes from butter. The trick here? Brown butter!
Why you’ll love it
Brown butter mashed potatoes are a complex tasting package hiding a very simple method of preparation. But taste them and you’d think there is a whole lot going on here.
In this recipe, brown butter adds a nutty complexity that melts into creamy mashed potatoes in a magical way. It’s one more step that you will never regret taking!
Making brown butter
Brown butter is also known as beurre noisette, and it’s well worth knowing how to make it. Whether in sweet or savoury recipes, it brings a noticeable difference and toasted twist.
It’s a handy trick and a simple one to try. The technique is French, and involves heating up the butter in a saucepan to brown the milk solids. The remains of the butter turn a lovely brown and take on a toasted, nutty flavour.
The key thing to remember is not to walk away from the butter when it is on the heat. You’ll need to remove it as soon as it turns brown or it’ll burn.
Recipe tips and tricks
- Choose a floury (not waxy) type of potato for the best mashed potatoes. Some common varieties to look for are Yukon Gold and Russet in North America, or Maris Piper, King Edward, Vivaldi and Desiree in the UK.
- Be sure to keep a eye on the butter when it is being heated up. Burnt butter is not at all what you want, so be ready to take it off when it is brown.
- Before serving, taste the mashed potatoes to make sure there is enough salt. Add more if it seems a bit lacking. Potatoes without enough salt will never be delicious!
- 900g / 2lb potatoes
- 50ml / ¼ cup whole milk, hot
- 100g / ½ cup butter
- Salt to taste
- Add the butter to a small saucepan and start heating over medium heat. The butter will melt and then turn frothy. Start stirring once foam can be seen, which will eventually go down to reveal brown melted butter. Be sure to keen an eye on the butter throughout the process. Once the butter is brown, take it off the heat to cool.
- Boil the peeled and quartered potatoes in salted water until they are tender. When done, drain and steam dry them to get rid of excess water. Return the potatoes to the pot and add hot milk. Mash with a potato masher until they are mostly smooth, then add the brown butter and keep mashing until smooth and most lumps are broken.
- Season with salt to taste and serve hot with more butter if desired.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 42mgSodium: 238mgCarbohydrates: 32gFiber: 3gSugar: 2gProtein: 4g
Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.