Nutritional Info

Nutrition Facts

Serving Size 1 (0g)

Calories 0
Calories from Fat 0 (0%)
Amount Per Serving %DIV
Total Fat 0g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%

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Recipe Description
Browned butter enhances many dishes by adding a rich nutty flavor. The key is making sure the butter turns a deep caramel color.
Prep time
10 min
Cook time
25 min
Ready In
35 min

Ingredients

Serves Tool

Serves To:USMetric
2/3 Cup(c)  butter
4 Pound(lb)  yukon gold potatoes, peeled and cut into 2-inch pieces
1 Tablespoon(T)  salt, divided
3/4 Cup(c)  buttermilk
1/2 Cup(c)  milk
1/4 Teaspoon(t)  pepper
   garnishes: fresh parsley, rosemary, and thyme sprigs

Preparation

Cook butter in a 2-qt. heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or just until butter begins to turn golden brown. Immediately remove pan from heat, and pour butter into a small bowl. (Butter will continue to darken if left in saucepan.) Remove and reserve 1 to 2 Tbsp. browned butter.

Bring potatoes, 2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium-high heat; boil 20 minutes or until tender. Drain. Reduce heat to low. Return potatoes to Dutch oven, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry.

Mash potatoes with a potato masher to desired consistency. Stir in remaining browned butter, buttermilk, milk, pepper, and remaining 1 tsp. salt, stirring just until blended.

Transfer to a serving dish. Drizzle with reserved 1to 2 Tbsp. browned butter. Garnish, if desired.

Additional notes

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