You’ll never go back to regular mashed potatoes after trying my favorite Mashed Potato Recipe! Browned butter takes this side dish up a notch from your traditional recipe. So good that you don’t even need gravy!
- 4 lbs Idaho potatoes, peeled and cut into 2-inch chunks
- 1 tablespoon salt, divided
- 3/4 cup unsalted butter
- 3/4 cup buttermilk
- 1/2 cup milk
- Freshly ground black pepper
- COOK THE POTATOES: Place the peeled potatoes in a large pot and cover completely with water. Add 2 teaspoons of the salt and bring to a boil over medium-high heat. Cook until the potatoes are tender; drain and return to the pot.
- BROWN THE BUTTER: While the potatoes are cooking, place the butter in a saucepan and melt, stirring constantly. Continue to cook until the butter turns a golden brown color. It may start to foam or pop – keep stirring or swirling the pan to make sure the butter does not burn. It will take about 6-8 minutes for the butter to turn a deep brown and for it to smell nutty. As soon as it is done, immediately remove from the heat and pour into a bowl to stop the cooking.
- MASH THE POTATOES: Use a masher to start mashing the potatoes in the pot. Add the buttermilk, milk, remaining teaspoon of salt and the pepper. Reserve about 2 tablespoons of the browned butter and add the rest to the pot. Mash the potatoes until you reach your desired consistency.
- SERVE: Transfer the potatoes to a serving dish and drizzle with the reserved brown butter. Serve warm.
adapted from Southern Living 2007 Annual Recipes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guideline.
- Serving Size: 1/8 of recipe
- Calories: 336
- Sugar: 3 g
- Sodium: 903 mg
- Fat: 17 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 47 mg
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