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Perfect Browned Butter Mashed Potatoes

Source of Recipe

From "Family Table" by Shaye Elliott


Recipe Introduction

"Potatoes and butter? Yes. Potatoes and browned butter? Oh, heck yes."

List of Ingredients

◦ 2 pounds russet potatoes, peeled and cut into 1-inch pieces
◦ Filtered water
◦ 8 tablespoons butter
◦ 1 cup cream, room temperature
◦ Sea salt
◦ Freshly ground black pepper


Recipe

Place the potatoes in a large saucepan with enough filtered water to cover by 1 inch, and boil until fork-tender, about 10 minutes.

While the potatoes are boiling, melt the butter in a small saucepan over medium heat. When the butter is melted, allow it to continue cooking until it begins to change color, which will continue to deepen the longer it remains over the heat. For this recipe, despite its title, we aren't going for brown, we're shooting for a light-golden color. When the butter reaches this shade, remove the pan from the heat and set aside.

When the potatoes are tender, drain in a colander before returning them to the saucepan. Mash the potatoes with a ricer, potato masher, or fork until your preferred consistency is reached (I like mine to have a few chunks for texture). Pour the golden-brown butter over the potatoes and gently fold in. Fold in the cream. Season with salt and pepper.

Serves 4 to 6