Recipe Background
Grammy's Brown Butter Mashed Potatoes prove that Grammy never took half-measures when it came to cooking. When she made mashed potatoes, she knew a simple change could make a homey side luxurious. That's why she uses nutty, rich, brown butter in her favorite potato dish. When that's paired with cream and a few simple seasonings, there's no joy better than Grammy's Brown Butter Mashed Potatoes! Thanks, Grammy!
Grammy's Brown Butter Mashed Potatoes prove that Grammy never took half-measures when it came to cooking. When she made mashed potatoes, she knew a simple change could make a homey side luxurious. That's why she uses nutty, rich, brown butter in her favorite potato dish. When that's paired with cream and a few simple seasonings, there's no joy better than Grammy's Brown Butter Mashed Potatoes! Thanks, Grammy!
Ingredients
- 3 pounds russet potatoes washed and peeled, cut into 1-inch chunks
- cold water to taste
- 1 1/2 teaspoons salt divided
- 1/2 cup plus 2 tablespoons butter
- 1/4 cup heavy cream
- 1/2 teaspoon black pepper
- chives optional, to taste, for garnish
Directions
- In a large pan, add the potatoes, enough of the cold water to just cover them, and 1/2 teaspoon of the salt.
- Place the pan on the stovetop and bring the water to a boil.
- Reduce the heat to medium-low and simmer the potaotes until they are fork-tender, about 10-15 minutes.
- In a small skillet over low heat, melt the butter and continue to cook it, while stirring, until it turns amber in color, brown bits form, and it smells nutty, about 5 minutes. Be careful not to let the butter burn. Put 2 tablespoons of the brown butter aside for serving.
- Drain the potatoes.
- In the same pan used to cook the potatoes, add the drained potatoes, the reamining 1/2 cup of the brown butter, the heavy cream, the remaining salt, and the black pepper and mash to combine.
- Serve hot with the extra brown butter and the chives.
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