The Very Best Brown Butter Mashed Potatoes
Ingredients
Scale
- 5–6 russet potatoes
- 1 1/2 – 2 sticks butter
- 1/2 cup heavy cream
- Salt
- Chives
Instructions
- Wash and peel the potatoes.
- Cut each into 6 large chunks.
- Place potatoes in a large pot of cold salted water.
- Bring to a boil, then reduce to medium heat.
- Boil potatoes until fork tender.
- Drain potatoes and then return to the same pan, and place on the burner for just a few seconds until the moisture has evaporated.
- Remove from the heat and spoon chunks into potato ricer.
- Meanwhile, prepare the butter by melting it over low heat in a small saucepan.
- Heat the heavy cream in the microwave just until it’s slightly warm but not cold.
- Once the potatoes are riced into a bowl of a stand mixer, slowly add the hot butter, then the cream, a little at a time, until you have the perfect consistency of velvety smooth mashed potatoes.
- Spoon the potatoes into a serving bowl, drizzle a little bit of the brown butter over the top, and garnish with chives.
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