Why did I never put brown butter in mashed potatoes before?
- 3 lbs yukon gold potatoes (my fave)
- 4 cloves of garlic, crushed
- 1/2 cup grated Parmesan
- 1 cup milk
1. Peel the potatoes, and cut into large chunks — the smaller the chunks, the more watery the potatoes.
2, Boil in a pot of water for 15 – 20 minutes, or until tender.
3. Prepare the browned butter while potatoes are cooking. Heat butter in a small pan.
4. When butter begins to foam, add the crushed garlic and reduce heat to medium. Stir continuously and swirl the pan until the butter begins to have a nutty aroma and turns golden brown. It’s normal to see crispy little brown bits at the bottom of the pan. Remove immediately from heat. Set aside.
5. Drain potatoes and transfer them back to the pot.
6. Strain just over half of the browned butter over the boiled potatoes through a sieve. Reserve crispy garlic pieces to serve later.
7. Now this is a major decision: I used a ricer to break up my potatoes. No chance of gluey-ness from a mixer, BUT use whatever you’re comfortable with to break up the potatoes–a mixer, a potato masher . . .. Add the parmesan cheese and milk.Add extra milk if you like a thinner mashed potato consistency.
8. Taste and season to your liking. Serve with the reserved browned butter, extra parmesan, chopped parsley and the crispy garlic pieces.