Chef notes
Brown butter is nothing more than butter that's been cooked until the milk solids turn golden brown. Sounds simple, but the nutty flavor from the brown butter adds a new dimension to mashed potatoes. A buttery Chardonnay, aged in oak barrels, would be delicious here.
Ingredients
- 4 pounds Yukon Gold or russet potatoes, peeled and chopped into 1-inch pieces
- Water
- 1 stick (8 tablespoons) unsalted butter, room temperature
- 1 cup heavy cream
- 1 cup whole milk
- Kosher salt and freshly ground white pepper
- 3 tablespoons minced chives, for garnish
Preparation
1.In a large pot, add the chopped potatoes and cover with cold water. Heat over medium-high heat until simmering, making sure that the potatoes do not boil.
2.Meanwhile, in a medium skillet, add the butter and heat over medium-high heat. Cook, stirring frequently with a wooden spoon to scrape up any browned bits, until the butter stops foaming and takes on a golden brown color, about 8 to 10 minutes.
3.Meanwhile, in a small saucepan, add the heavy cream and whole milk and heat over medium heat until hot.
4.When the potatoes are tender enough to mash, drain them thoroughly in a colander.
5.Place the pot back on medium heat. Add the cooked potatoes and toss to dry completely; reserve the pot again. Remove the hot potatoes and immediately process in a potato ricer or food mill. Return the processed potatoes to the pot and place over low heat.
6.Drizzle the hot cream and milk mixture slowly into the potato mixture, mixing constantly with a wooden spoon, until the potatoes reach the desired consistency. Gently fold in the brown butter and mix the potatoes by hand until just incorporated. Taste and season the potatoes with salt and white pepper.
7.To serve, place the mashed potatoes in a large serving bowl and top with the minced chives. Serve immediately.
