Brown Butter Mashed Potatoes

1. 1

   In a medium pot, melt 1/2 cup of unsalted but-ter over medium-low heat. It will heat, then foam, then turn clear-golden and finally start to turn brown and smell nutty. Stir fre-quently, scrap-ing up any bits from the bot-tom of the pot as you do. Don't take your eyes off the pot -- you may be impa-tient for it to start brown-ing, but the period between the time the but-ter begins to take on color and the point where it burns is often less than a minute. As soon as the but-ter takes on a nutty color, turn the heat off.

2. 2

   Cut pota-toes 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 boil-ing, reduce the heat to a simmer. Cook for 20 to 30 min-utes, depend-ing on the potato size. The pota-toes are ready when a par-ing knife can be inserted iwith lit-tle resistance.

3. 3

   Now drain the pota-toes of all the water, mash them (skins and all) a lit-tle, and add the browned but-ter, but-ter-milk, salt, and pep-per to taste. Con-tinue mash-ing until they are smooth and fluffy. Taste and add more sea-son-ing if nec-es-sary, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.