BROWN BUTTER MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 12 servings
Number Of Ingredients 8
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.
BROWNED BUTTER AND HAZELNUT MASHED POTATOES
The recipe for this really decadent looking dish was found in the Sunset Best Recipes 2010 cookbook.
Provided by Sydney Mike
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large covered pot of cold water, bring potatoes to a boil over high heat, then reduce heat to medium & cook about 15 minutes or until potatoes are tender. Drain potatoes & leave them in the pot.
- Meantime, in a large frying pan, cook hazelnuts over medium heat, stirring often, until fragrant, about 5 minutes.
- Add butter to the nuts & cook about 5 minutes, stirring frequently, until butter is golden brown & flecked with brown bits & hazelnuts are dark brown, then pour hazelnut mixture into a bowl & set aside.
- Mash the hot potatoes in the pot, then add milk, yogurt, salt & pepper, mashing to blend.
- Transfer to a serving bowl, & spoon about half the warm hazelnut mixture over the top, serving the rest on the side.
Nutrition Facts : Calories 358.7, Fat 23, SaturatedFat 8.8, Cholesterol 34.8, Sodium 462.8, Carbohydrate 34.1, Fiber 5.4, Sugar 2.1, Protein 7.1
BROWN BUTTER AND SCALLION MASHED POTATOES
Categories Potato Side Thanksgiving Vegetarian Quick & Easy Fall Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Cover potatoes with cold water by 2 inches in a 5- to 6-quart heavy pot and add 1 1/2 teaspoons salt. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
- Drain potatoes in a colander, then return to pot and cook over moderate heat, shaking pot occasionally, until dry, 1 to 2 minutes. Mash hot potatoes with masher or force through food mill into another pot, then cover to keep warm.
- Bring milk with remaining 1 1/2 teaspoons salt just to a boil in a 1-quart saucepan, then remove from heat and stir into potatoes until combined. Stir in sour cream, then cover and keep warm.
- Cook butter in a 12-inch heavy skillet over moderately high heat, stirring frequently and scraping up brown bits, until foam subsides and butter is golden brown, about 8 minutes. Add scallions and pepper and cook, stirring, until slightly softened, about 2 minutes. Fold butter mixture into mashed potatoes and season with salt.
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BROWN BUTTER MASHED POTATOES RECIPE - MICHAEL SYMON
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4/5 Total Time 1 hr
- In a large pot of boiling salted water, cook the potatoes over moderate heat until tender, about 25 minutes. Drain well. Return the potatoes to the pot and cook over high heat for 1 minute to dry them out slightly. Pass the potatoes through a ricer and return them to the pot.
- In a small saucepan, cook the butter over moderate heat until the milk solids turn dark golden, about 4 minutes. Add all but 2 tablespoons of the brown butter to the potatoes along with the milk and crème fraîche and stir well. Season with salt and stir over moderate heat until hot. Drizzle the remaining brown butter over the potatoes and serve.
BROWNED BUTTER AND HAZELNUT MASHED POTATOES - SUNSET …
From sunset.com
5/5 (6)Total Time 30 minsEstimated Reading Time 50 secsCalories 384 per serving
- Put potatoes in a large pot and cover with cold water. Cover and bring to a boil over high heat. Reduce heat to medium and cook until potatoes are tender when pierced, about 15 minutes. Drain; return to pot.
- Meanwhile, in a large frying pan, cook hazelnuts over medium heat, stirring often, until fragrant, about 5 minutes. Add butter and cook, stirring frequently, until butter is golden brown and flecked with brown bits and hazelnuts are dark brown, about 5 minutes. Pour hot hazelnut mixture into a bowl and set aside.
- Mash hot potatoes. Add milk, yogurt, salt, and pepper, mashing to blend. Transfer to a serving bowl and spoon about half the warm hazelnut mixture over the top; serve the rest on the side.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #eggs-dairy #fruit #potatoes #vegetables #vegetarian #nuts #dietary
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