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Browned Butter Mashed Potatoes

Brenda Lanzilli
The Mashed Potatoes are a win all around! Fluffy, creamy, buttery with a the slightest tang from buttermilk and a nutty aroma from browned butter. A perfect side for any dinner needing a little spud action and should definitely be on the menu for your THANKSGIVING DINNER!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 233.42 kcal

Ingredients
  

  • 3 lbs yukon gold potatoes peeled and cut to similar size
  • 8 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 cup buttermilk
  • 1 tsp salt
  • ½ tsp black pepper

Instructions
 

  • Place the potatoes in a medium pot and add just enough water to cover plus an inch or two.
  • Bring to a boil over high heat, and once it’s boiling, reduce the heat to a simmer. Cook for about 25 minutes once the simmering begins; the potatoes are ready when a paring knife or fork can be inserted into the center with little resistance.
  • Drain potatoes, then wipe the pot dry.
  • Run the potatoes through a potato ricer if you like very smooth texture, for a little chunkier texture, a masher will do.
  • In your empty potato pot, melt butter over medium heat and continue cooking once it has melted, stirring almost constantly, until brown bits form around edge and bottom and it smells nutty.
  • Remove from heat and then stir in the buttermilk, olive oil, salt and pepper.
  • Add the riced potatoes and fold into butter and milk. Do not over work!
  • Adjust salt and pepper to taste, if needed

Nutrition

Calories: 233.42kcalCarbohydrates: 22.71gProtein: 5.47gFat: 14.27gSaturated Fat: 8.05gCholesterol: 33.4mgSodium: 340.79mgPotassium: 743mgFiber: 4.28gSugar: 1.47gVitamin A: 399.36IUVitamin C: 19.39mgCalcium: 88.89mgIron: 5.51mg
Keyword best, brown butter, browned butter, butter, buttermilk, fall recipes, fluffy, GF, gluten free, mashed potatoes, milk, ricer, thanksgiving, winter recipes
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