Browned Butter Mashed Potatoes
Using browned butter gives these mashed potatoes a nutty and toasted flavour, you'll never want to eat potatoes any other way!
Yield: Makes about 8 cups.
December 07, 2020
- 9 cups cubed peeled yellow potatoes
- 1/2 cup salted butter
- 1 sprig fresh sage
- 1 sprig fresh rosemary
- 1/2 cup milk (3.25%)
- 1/4 cup whipping cream
- 1 tsp salt
- Cook potatoes in boiling salted water until tender; drain.
- Melt butter in a small pot over medium heat. Add sage and rosemary. Cook, uncovered, stirring occasionally, until butter is golden brown and smells nutty, about 8 – 12 minutes. Remove from heat. Discard sage and rosemary; set aside.
- Mash potatoes with a potato masher until smooth and creamy. Pour in browned butter, milk and cream; stir to combine. Season with salt.
288 calories, 14.9 g fat, 3.8 g protein, 36.1 g carbohydrate, 3.2 g fibre, 400 mg sodium