*Make ahead tip: The mashed potatoes can be refrigerated overnight and rewarmed in the oven, covered with foil.

View the full recipe at foodandwine.com

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Brown Butter Mashed Potatoes
Course Side Dish
Servings
servings
Ingredients
  • Salt
  • 3 1/2 lbs white or all-purpose potatoes peeled and cut into large chunks
  • 1 stick unsalted butter plus 2 tablespoons
  • 1 cup milk
  • 1/4 cup crème fraîche
Course Side Dish
Servings
servings
Ingredients
  • Salt
  • 3 1/2 lbs white or all-purpose potatoes peeled and cut into large chunks
  • 1 stick unsalted butter plus 2 tablespoons
  • 1 cup milk
  • 1/4 cup crème fraîche
Instructions
  1. In a large pot of boiling salted water, cook the potatoes over moderate heat until tender, about 25 minutes. Drain well. Return the potatoes to the pot and cook over high heat for 1 minute to dry them out slightly. Pass the potatoes through a ricer and return them to the pot.
  2. In a small saucepan, cook the butter over moderate heat until the milk solids turn dark golden, about 4 minutes. Add all but 2 tablespoons of the brown butter to the potatoes along with the milk and crème fraîche and stir well. Season with salt and stir over moderate heat until hot. Drizzle the remaining brown butter over the potatoes and serve.
By | 2018-11-20T18:33:25+00:00 November 20th, 2018|Recipe|0 Comments