Brown Butter Mashed Potatoes
Something as simple as these Brown Butter Mashed Potatoes will take this run-of-the-mill side dish and transform it into the star of the show. They're nutty, buttery, creamy, a little garlicky, and rounded off with freshly grated parmesan cheese.
- 3 lbs Yukon Gold potatoes aka yellow-fleshed potatoes
- 1/2 cup butter unsalted
- 1 1/4 cup milk warm
- 1/2 cup parmesan cheese shredded
- 1/2 cup sour cream
- 1 tsp garlic powder
- 1/2 tsp salt or to taste
Peel the potatoes and chop them into 1-2" cubes.
Place the potatoes in a large pot. Fill the pot with generously salted water, covering the potatoes by about an inch. Bring the pot to a boil and cook for 10-15 minutes, or until fork-tender.
While the potatoes are cooking, add the butter to a saucepan. Melt the butter over high heat, then lower the heat to medium. Twirl the butter often and cook for about 5 minutes, or until the butter turns golden and has a nutty aroma. Remove the butter from the stove and transfer it to a bowl to cool for a few minutes.
Once the potatoes are fork-tender, strain them and transfer them to a large mixing bowl. Mash until smooth. Add the remaining ingredients. along with the brown butter, to the bowl and mix until well combined.
Optional: Reserve a few tablespoons of the brown butter and drizzle over the top of the potatoes as a garnish. I also used some fresh thyme.
Keep in mind nutritional information is an estimate and may vary depending on the ingredients you use.
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Calories: 413kcal | Carbohydrates: 43g | Protein: 10g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 513mg | Potassium: 1063mg | Fiber: 5g | Sugar: 5g | Vitamin A: 740IU | Vitamin C: 45mg | Calcium: 209mg | Iron: 2mg