Browned Butter Mashed Potatoes
(from nmgresearch’s recipe box)
You can skip browning the butter in step 2 and just stir in plain butter and roasted garlic. The results are still great.
Source: Pillsbury
Prep time: 25 minutes
Cook time: 65 minutes
Serves 8 people
Categories: VEGETABLES & FRUITS
Ingredients
- 1 large bulb garlic
- 1 tablespoon olive oil
- 1 teaspoon salt
- 3/4 teaspoon freshly ground pepper
- 1/2 cup butter
- 3 lb Yukon Gold potatoes, peeled, cut into 2-inch chunks
- 1 cup milk
- Freshly grated Parmesan cheese, if desired
- Chopped fresh chives, if desired
Directions
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oven to 400. Cut top off garlic bulb; place bulb on piece of foil. Drizzle exposed top end of bulb with oil; sprinkle with 1/4 teaspoon each of the salt and the pepper. Wrap garlic in foil. Bake 50 to 55 minutes or until roasted. Unwrap and squeeze softened garlic into small bowl; mash with fork.
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Meanwhile, in 2-quart saucepan, melt butter over medium heat, stirring frequently. Cook 2 to 5 minutes longer, stirring often, until butter stops foaming and browned bits form at bottom of pan. Remove from heat. Cool. Stir garlic into cooled butter.
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In 3-quart saucepan, place potatoes and enough water to cover. Heat to boiling; reduce heat to medium. Cover loosely; boil gently 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well and return to saucepan.
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Heat potatoes over low heat 1 minute to dry potatoes, shaking pan to keep potatoes from sticking and burning. Add browned butter; mash gently with potato masher. Remove from heat. Add milk and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Mash until potatoes are light and fluffy. Sprinkle with cheese and chives.