Brown butter has such a wonderful rich and nutty flavor. I have been on a bit of a brown butter kick, making cookies and layer cakes with it. The brown butter makes regular mashed potatoes even more decadent.
Test Kitchen Notes
Rich without being heavy, these grown-up mashed potatoes are nutty, earthy, almost with a hint of caramel. Additionally, the instructions for browning butter (my first time) were spot on. The changes in color, aroma, and the like, as described by the recipe author, were very helpful in leading a first-timer through the process. Simple to prepare, but a nice change of pace. —NY Momma & Foodie
Yukon Gold or yellow-fleshed potatoes (I like leaving the peel on, but you can peel if you like.) Really any potato would work, including red or white.
1 to 2 teaspoons
Freshly ground black pepper
In a medium pot, melt 1/2 cup of unsalted butter over medium-low heat. It will heat, then foam, then turn clear-golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom of the pot as you do. Don’t take your eyes off the pot -- you may be impatient for it to start browning, but the period between the time the butter begins to take on color and the point where it burns is often less than a minute. As soon as the butter takes on a nutty color, turn the heat off.
Cut potatoes into large chunks and place in a medium-sized pot and cover with hot water. Bring to a boil over high heat and, once it is boiling, reduce the heat to a simmer. Cook for 20 to 30 minutes, depending on the potato size. The potatoes are ready when a paring knife can be inserted iwith little resistance.
Now drain the potatoes of all the water, mash them (skins and all) a little, and add the browned butter, buttermilk, salt, and pepper to taste. Continue mashing until they are smooth and fluffy. Taste and add more seasoning if necessary, then serve.