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Brown Butter and Thyme Mashed Potatoes

Source of Recipe

From "Gather At Home" by Monika Hibbs


Recipe Introduction

"I love mashed potatoes as a side to any dinner. And because I know that mashed potatoes are a staple of many holiday dinners, I've included this decadent, mouth-watering recipe for you to share with your family. The combination of brown butter, whole milk, and whipping cream gives these mashed potatoes an unforgettable creamy texture and comforting flavor."

List of Ingredients

â—¦ 3 ½ pounds Yukon Gold potatoes, scrubbed, peeled, and cut in half
â—¦ Sea salt and freshly ground black pepper
â—¦ ¾ cup unsalted butter
â—¦ 2 sprigs fresh thyme
â—¦ ¾ cup whole milk
â—¦ â…“ cup whipping cream
â—¦ Fresh thyme leaves, for garnish (optional)


Recipe

Put the potatoes in a large pot and fill to cover with cold water. Season generously with salt. Bring to a boil, then reduce the heat to simmer for 20 to 25 minutes, until the potatoes are easily pierced with a fork. Drain the water from the pot.

Melt the butter in a medium skillet over medium heat. Add the thyme and cook for about 6 minutes, stirring frequently until the butter turns a dark amber and starts to emit a nutty aroma. Discard the thyme.

In a small pot over medium heat, bring the milk and cream to a gentle simmer. Let simmer for 2 to 3 minutes. In a large bowl or pot, mash the warm potatoes or pass them through a food mill or ricer. Stir in the milk mixture and brown butter. Season with salt and pepper, and garnish with fresh thyme leaves, if desired.

Serves 4 to 6