brown butter. it should be jarred and sold in every grocery store. it makes everything taste better. but the best thing about it, is you do not need very much of it. it has such a nutty, robust flavor, only a dab will do. i love to put it in many things, like my browned butter pasta dish. these have to be the best mashed potatoes i have ever had. not loaded with tons of butter, sour cream and heavy cream, but just enough brown butter and some garlic. this will be accompanying my turkey on thanksgiving day for sure. actually, it may even steal the show. 🙂
- 6 large russet potatoes (about 2 pounds) - skinned, cubed
- 6 cloves garlic - skin removed, smashed
- 5 tablespoons butter -
- 1 1/2 cup carnation milk -
- salt/pepper -
- place the potato cubes and smashed garlic in a large pot and cover with cold water. salt the water generously and bring to a boil. boil until the potato cubes and garlic are tender, about 15 minutes.
- in a small sauce pan, add the butter. place over medium low heat and let the butter melt. once the butter starts to bubble, watch carefully. continue to swirl the pan until brown solids start to form at the bottom of the pan, about 5 minutes.
- remove from heat and place into a bowl.
- once the potatoes are tender, drain into a colander. place the hot potatoes immediately back into the hot pan and mash. gradually add in the carnation milk, as you are mashing until you get to the consistency you like. pour in most of the brown butter, reserving some for garnish. mix the butter in. spoon the potatoes into desired serving bowl. garnish with remaining browned butter.