Brown Butter Mashed Potatoes

If the name of this side dish wasn’t enough to get your attention, the following were overheard at Akin Thanksgiving re: these potatoes:

“I want to stick my face in that.”

“I would like to be alone with the potatoes.”

“I can’t say what I want to do with these potatoes in front of my Mom.”

This recipe was originally a Michael Symon jam, but we’ve increased the ratio of butter to potato because Duh.

brown butter mashed potatoes

Rice that sh*t or The Chef will come after you.

9 large russet potatoes, peeled and chunked
1 1/4 sticks of butter
1 cup milk
1/4 cup crème fraîche

  1. Bring potatoes to a boil in salted water. Simmer for 25 minutes or until tender. Drain.
  2. Melt butter in a small saucepan. Whisk the butter over medium heat for about 5 minutes to turn it a golden brown, caramel color.
  3. Put the potatoes back in the pot and cook them on high for 1 minute. (This will help them suck up all the fatty goodness.)
  4. Mash your potatoes or pass them through a ricer.
    Note: A ricer, or food mill, is a schmancy chef thing that makes your potatoes smooth as silk. While that texture is nice, it’s by no means necessary. But do not say that to a Chef. You will get punched in the face.
  5. Add the milk and crème fraîche and stir well. Season with salt (it won’t need much) and white pepper.

You can make these a few days in advance because sheer amount of lard inside will keep them well preserved. See: Any fat Southern woman.

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Filed under Comfort food, Potatoes, Side dishes, Special Occasion, Thanksgiving

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