Description
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!
Ingredients
- 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
Instructions
- 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.
Recipe Notes:
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.
Nutrition
- 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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