Brown Butter And Scallion Mashed Potatoes

1. 1

   Cover potatoes with cold water by 2 inches in a 5-to 6-quart heavy stock pot and add 1 1/2 teaspoons salt.

2. 2

   Bring to a boil, then reduce heat to a simmer, uncovered, until potatoes are tender, 10-15 minutes.

3. 3

   Drain potatoes in a collander, then return to pot and cook over moderate heat, shaking pot ocasionally, until dry, 1 to 2 minutes.

4. 4

   Mash hot potatoes with masher or force through food mill into another pot, then cover to keep warm.

5. 5

   Bring milk with 1 1/2 teaspoons salt just to a boil in a 1-quart saucepan, then remove from heat and stir into potatoes until combined.

6. 6

   Stir in sour cream, then cover and keep warm.

7. 7

   Cook butter in a 12-inch heavy skillet over moderately high heat, stirring frequently and scraping up brown bits, until foam subsides and butter is golden brown, about 8 minutes.

8. 8

   Add scallions and pepper and cook, stirring, until slightly softened, about 2 minutes.

9. 9

   Fold butter mixture into mashed potatoes and season with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.