Browned Butter Mashed Potatoes

There's no reason for boring, plain mashed potatoes - brown that butter, add a kick of horseradish!

I am always looking for new ways for making old classics and I tend to make them at holidays - which is really risky, but mostly works out for me. Last Thanksgiving, I wanted to try these potatoes because browned butter sounded like the way to go. I don't think I've eaten anything with browned butter that I didn't like immediately and wholeheartedly. I love that these mashed potatoes are made with red potatoes - and that the skins are left on (my preferred way to make and eat mashed potatoes). The browned butter added such depth to the flavor, but I have to be honest and say that the horseradish was the winner winner here. It added the perfect kick of tartness to the potatoes.

What you need:

• 5 lb. red potatoes, chopped
• 1/3 cup milk
• 1/2 cup sour cream
• 1 1/2 tsp. salt
• 3/4 tsp. pepper
• 2 cloves minced garlic
• 1 1/2 tsp. onion powder
• 2 tsp. dried parsley
• 1/3 cup shredded Parmesan cheese
• 3 tsp. horseradish sauce
• 3/4 cup unsalted butter
  

Directions:

1. Place chopped potatoes in a pot of boiling water and bring back to a boil. Lower heat to medium and simmer for about 20 minutes or until potatoes are fork tender (may be less or more time depending on size of potatoes).
2. Drain water and then return to pot.
3. Add milk, sour cream, salt, pepper, minced garlic, onion powder, parsley, and Parmesan.
4. Mash potatoes until desired consistency is reached. The more you mash, the more gummy they will be.
5. Add horseradish and mix in. If you want more, feel free to add more :)
6. In a medium saucepan, add butter and heat over medium. Stir about every 2 minutes with a wooden spoon until the butter begins to foam.
7. Watch very closely after it foams and stir every minute until you see brown specks and it begins to smell nutty. Once it is brown and silty at the bottom, remove from heat and add to potatoes.
   

Recipe from The Food Charlatan

If (that's a big if) you have any leftover potatoes, I highly recommend using them in this Easy Shepherd's Pie recipe. I have been wanting to make Colcannon again for forever and Karen's Kitchen Stories has a perfectly classic recipe for it on her blog.

Browned Butter Mashed Potatoes

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Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

• 5 lb. red potatoes, chopped
• 1/3 cup milk
• 1/2 cup sour cream
• 1 1/2 tsp. salt
• 3/4 tsp. pepper
• 2 cloves minced garlic
• 1 1/2 tsp. onion powder
• 2 tsp. dried parsley
• 1/3 cup shredded Parmesan cheese
• 3 tsp. horseradish sauce
• 3/4 cup unsalted butter

Instructions

1. Place chopped potatoes in a pot of boiling water and bring back to a boil. Lower heat to medium and simmer for about 20 minutes or until potatoes are fork tender (may be less or more time depending on size of potatoes).
2. Drain water and then return to pot.
3. Add milk, sour cream, salt, pepper, minced garlic, onion powder, parsley, and Parmesan.
4. Mash potatoes until desired consistency is reached. The more you mash, the more gummy they will be.
5. Add horseradish and mix in. If you want more, feel free to add more :)
6. In a medium saucepan, add butter and heat over medium. Stir about every 2 minutes with a wooden spoon until the butter begins to foam.
7. Watch very closely after it foams and stir every minute until you see brown specks and it begins to smell nutty. Once it is brown and silty at the bottom, remove from heat and add to potatoes.

Notes:

Recipe from The Food Charlatan

Created using The Recipes Generator