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Browned Butter and Buttermilk Mashed Potatoes
The brown butter is the secret in these buttermilk mashed potatoes, which helps bring a rich nuttiness to the creamy dish.
Be sure to quickly dry off your potatoes in the pot after cooking to help evaporate any excess water. This will keep them super flavorful and create a fluffier texture.
How to Make It
Ingredients
- 4 lbs (1.8 kg) Yukon Gold potatoes, peeled and cut into 1-in pieces
- ½ cup unsalted butter, plus extra for serving
- 1 cup buttermilk
- 1 ½ tsp kosher salt
- Freshly ground black pepper
- Finely chopped chives, to garnish
Instructions
- Boil a large pot of water. Add potatoes, then return to a full boil. Reduce heat to medium-high and cook until tender, about 10 minutes.
- Meanwhile, add butter to a small saucepan. Set over medium heat and cook, stirring often, until foamy and browned, about 6 minutes. Transfer to a small bowl and set aside.
- Drain potatoes well, then return to pot. Set over medium heat and cook, stirring constantly with a wooden spoon, until potatoes are fluffy and dry, about 1 minute. Remove from heat, then add browned butter, buttermilk and salt. Season with freshly ground pepper. Mash until smooth.
- To serve, transfer potatoes to a serving dish. Top with an additional pat of butter, then sprinkle with chives. Serve immediately.
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