Description
Ultra-creamy, buttery mashed potatoes with nutty brown butter flavor.
Ingredients
Scale
- 4 pounds russet potatoes, peeled and quartered
- 2 sticks unsalted butter, divided
- 1 cup heavy cream
- 2 teaspoons kosher salt, plus more to taste
- Freshly ground black pepper
Instructions
- Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 15-20 minutes.
- While potatoes cook, melt 1 stick butter in a saucepan over medium heat. Cook, swirling occasionally, until butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and strain through a fine-mesh sieve set over a bowl to remove solids. Set aside.
- Drain potatoes and return to pot. Heat milk or cream in a saucepan (or microwave) until hot.
- Mash potatoes with a potato masher until smooth. Gradually add hot cream and brown butter, mashing continuously until smooth and creamy. Season with remaining salt and pepper to taste. Serve immediately.
Notes
For extra creaminess, use a ricer instead of a masher. Can be made ahead and reheated with extra cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 350 kcal
- Sugar: 2g
- Fat: 20g
- Carbohydrates: 40g
- Protein: 5g