Mashed Potatoes with Brown Butter
Brown Butter Mash
- 2 pounds Russet Potatoes; peeled & cut into 2-inch cubes
- Kosher Salt
- 16 tablespoons Unsalted Butter; cut into tablespoon-sized pieces
- Place Potatoes into a large pot and fill with enough cold water to cover. Season with pinch of Kosher Salt and bring to a boil. Reduce heat to a simmer and cook for 25 minutes, until Potatoes are very tender. Drain and return to pot.
- In a heavy bottom skillet, heat 8 tablespoons Butter over medium heat until it foams and subsides. Whisk as it cooks and brown bits begin to form. Remove from heat immediately when Butter has browned and taken a nutty flavor, being mindful not to burn. Using a Potato masher, mash the Potatoes along with the browned butter and whole butter. Once smooth, serve.