Best Brown Butter Mashed Potatoes Michael Smith Recipes

Brown Butter Mashed Potatoes (Michael Smith) image

Provided by Nif_H

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs potatoes, unpeeled (about four large)
1/2 cup salted butter (four ounces)
nutmeg, freshly grated preferred
salt and pepper

Steps:

Cut the potatoes into large chunks then steam, boil or microwave them until they're tender. Drain well.
Meanwhile, toss the butter into a small saucepot and heat it until it melts over medium heat. Because butter contains as much as twenty percent water it will then begin to steam and foam. Once the water has evaporated the foam will subside and the butter's temperature will begin to rise. The milk fat solids that are one or two percent of the butter will then begin to brown.
Continue watching as it begins foaming a second time. Swirl it gently, watching the colour, until it turns golden brown and releases the aroma of toasting nuts.
Immediately pour the browned butter into a bowl to stop it from browning further.
When the potatoes are tender mash in the butter, nutmeg and seasonings. Taste and season a bit more if needed. Then watch the bowl empty!

Brown Butter Mashed Potatoes image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 45m

Yield 12 servings

Number Of Ingredients 8

5 pounds Yukon gold potatoes
2 1/2 sticks (1 1/4 cups) salted butter, at room temperature
1 1/2 packages cream cheese (12 ounces total), at room temperature
1/2 cup half-and-half
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Milk, if needed, for thinning
Chopped fresh parsley, for garnish

Steps:

Peel the potatoes, rinse in cold water and cut into fourths. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
Meanwhile, add the butter to a saucepan over medium heat. Allow the butter to brown, 2 to 3 minutes, being careful not to burn it. Swirl the pan as you go, stopping when the solids turn medium to deep golden brown.
Drain the potatoes, then return them to the pot. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
Add the cream cheese, half-and-half, cream, some salt and pepper and three-quarters of the brown butter to the pot and stir to combine. If the mixture needs thinning, add some milk. Check the seasonings, adding salt and pepper to taste. Drizzle the remaining brown butter over the top. Sprinkle with fresh parsley.