Brown Butter Mashed Potatoes

Since Monday I have been stuck in a whirlwind of exams, quizzes and assignments that have made my head spin. At one point, Meg and I were having a conversation and my brain just stopped responding. It just gave up. All I could do was stare at her blankly while she said something crazy. I still don’t know what she said to me.

Would you like me to tell you how to calculate the trend projection to forecast a firm’s sales, or show you how to divide the total cost function of a firm by the output quantity to get its average total cost and take the derivative of it and set it equal to zero to find the cost maximizing output and then plug that into the profit equation which is total revenue is equal to total cost to find a firm’s revenue? Or I can just tell you about all the USDA Food Guides that have been around since the early 1900s. No? Oh well.

Anyway, all I wanted to do this week was show you guys some Thanksgiving recipes, so of course I had to start out with my absolute favorite: mashed potatoes. I’m kind of a mashed potato purest (I love you PW, but cream cheese does not belong in my taters). Salt, pepper, milk, and butter are the only things that should be in mashed potatoes. Oh and maybe some garlic, because garlic is good on anything, I’d probably eat garlic ice cream if you made it for me. So when I saw Jessica had made this recipe at How Sweet It Is, I jumped at the chance to try it.

Brown Butter Mashed Potatoes
Copied exactly from How Sweet It Is

3 pounds potatoes, peeled and chopped into chunks
6 tablespoons unsalted butter
1 cup of milk (I used fat free)
3/4 teaspoon salt
1/4 teaspoon pepper

Wash potatoes under cold water. Peel and chop and add to a large pot. Cover the potatoes with cold water until it reaches about an inch above the potatoes. Heat over high heat and let the water come to boil. Let it boil for about 25-30 minutes or until the potatoes are fork tender.

When the potatoes are finished cooking, drain and return to the pot.

In a medium saucepan, add butter and heat over medium heat. While whisking continuously, cook the butter until brown bits appear at the bottom of the pan. Immediately remove from heat.

Mash the potatoes with a potato masher to break up the chunks. Add in the butter, milk, salt, and pepper. Mash until the ingredients are completely combined. Test the seasoning and serve!

Butter is the only thing that should always be in mashed potatoes, especially brown butter.

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