Brown Butter Mashed Potatoes

Brown butter mashed potatoes get their nutty depth from toasted milk solids and tang from buttermilk. Fluffy, easy, and Thanksgiving ready in 30 minutes.

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Author Heather

Equipment

Large Stock Pot
Colander
Potato ricer or food mill
Small light-colored saucepan
Large Mixing Bowl
Silicone Spatula

Ingredients

3 lbs russet potatoes peeled and cut into chunks
6 tbsp salted butter plus 2 tablespoons
½-¾ cups buttermilk warmed slightly
1-2 tbsp Greek Freak Spice Blend from Spiceology or other Mediterranean herb blend
Salt & pepper to taste

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Instructions

Bring a large stock pot of water to a boil. Salt and add the potatoes. Boil until fork tender, about 15 minutes. Drain.
In a small saucepan, add the butter and heat over medium heat. Stir constantly. The butter will begin to foam and sizzle, keep stirring. In about 5 minutes the butter will turn a gold brown and the milk solids will have fallen to the bottom. Remove from the heat and set aside.
Run the potatoes through a food mill or potato ricer into a large bowl. Add ⅔ of the browned butter, buttermilk, and Greek Freak. Stir to combine. Add more milk if the potatoes are not creamy enough.
Drizzle the top with the remaining browned butter and a sprinkle of Greek Freak. Serve immediately.

Notes

*Key tip: Stir the butter constantly and pull it off the heat as soon as the solids turn deep amber and smell nutty. It goes from brown to burnt in seconds.

*Ingredient note: Russets give the fluffiest mash. Greek Freak from Spiceology adds Mediterranean herbs, garlic, and orange peel and already contains salt, so taste before salting. Any Mediterranean herb blend works.

*Substitution: Whole milk or half and half can replace buttermilk, and fresh thyme, rosemary, and parsley can replace the blend. See the post for more swaps.

*Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat over low heat with a splash of buttermilk.

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