Food Country
Food Country is a weekly web series featuring Chef Michael Smith and the flavours, people and stories of Prince Edward Island.
One week Food Country follows Michael as he explores the island, searching for fresh ingredients. The next week Food Country visits Michael’s home kitchen as he cooks and creates simple healthy food.
New episodes every Tuesday.
Episode 10 > Brown Butter Mashed Potatoes
Brown Butter Mashed Potatoes
© Chef Michael Smith, The Best of Chef at Home, Whitecap 2009
Everybody knows how good mashed potatoes are but if you really want to impress your friends and family try ‘em with brown butter. You won’t believe how much flavour is locked into a stick of butter but you will believe these are the best-mashed spuds you’ve ever had!
Serves four
Two pounds or so of unpeeled potatoes (about four large)
A stick of salted butter (four ounces or 1/2 cup)
A few pinches of nutmeg
A sprinkle or two of sea salt and freshly ground pepper
Cut the potatoes into large chunks then steam, boil or microwave them until they’re tender. Drain well.
Meanwhile, toss the butter into a small saucepot and heat it until it melts over medium heat. Because butter contains as much as twenty percent water it will begin to steam and foam. Once the water has evaporated the foam will subside and the butter’s temperature will begin to rise past the boiling point of water.
The milk fat solids that are one or two percent of the butter will then begin to brown. Keep a close eye on it as it foams. Swirl it gently, watching the color, until it turns golden brown and releases the aroma of toasting nuts. Immediately pour the browned butter into a bowl to lower its temperature and stop it from browning further.
Once the potatoes are tender mash in the butter, nutmeg and seasonings. Taste, then season a bit more if needed. Then watch the bowl empty!
Freestyle variations
You can mash any potato but your best are the low-moisture, high-starch varieties that are also the best for baking. My favourite is the Yukon Gold. Its creamy texture and golden color are perfect with the brown butter. You can peel the potatoes if you prefer but you’ll lose some rustic flavour and some nutrients if you do. Your choice! Sliced green onions, chives and chopped parsley add both flavour and colour. French chefs always add a pinch of elegant nutmeg to their potato purees. It adds a pleasing mysterious flavour but feel free to leave it out.
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Hello!
I would like to know where I can find your FISH SOUP recipe on your Website.
On Sunday, April 1st, 2012 – 7 a.m. on GLBHT – TV station -Unfortunately, I tuned on your program too late for all Ingredients & Preparation.
It looks so good…
Thank you.
Sincerely,
Monique
I love it that moment when the steam fogs up the camera lens
I saw you make a white sauce by “fingering” flour and butter together as a thickener. I tried it with a little pasta water but it was lumpy.
michael, wht a great cooking site, like you are standing in our kitchens giving us foodies private cooking lessons, love it, watched almost all the videos, enjoy CHEF AT HOME on foodnetwork but this is the best for sure!!!! thanks for great recipes and ideas. caron harker, dartmouth, ns
It is so easy to “hook” people on brown butter mashed potatoes love them…you are our favorite chef by far!!
I would like to have you receipe you put out on Foccia bread in theeeee early 80 please and your mushroom ducel with philo pastry
Thanks.
This is going to be good! I enjoy going through your recipes and I don’t miss your TV series Chef At Home. Thanks for all the explanations and hints as you cook along. I really enjoy them.
Wow!!!
After watching this I will definitely be putting Brown Butter Mashed Potatos on my menu this week!
So simple yet it sounds amazing!
Thanks for all the fantastic videos!
I really do enjoy them.
You can find this recipe on this website…Enjoy
http://www.foodnetwork.ca Chef at Home Season 5 – Kids Party
Michael Smith tries something new with homemade chinese chicken balls, and it’s a hit!
Ingredients
2 boneless chicken breasts, skin removed
1 tablespoon soy sauce
1 tablespoon grated ginger
1 tablespoon cornstarch
Few drops sesame oil
2 egg whites
2 carrots, peeled and grated
3 green onions, sliced
Directions
1.Fill an electric deep fryer with peanut or canola oil and heat to 365°.
2.Puree chicken, soy sauce, ginger, cornstarch, sesame oil and egg whites in a food processor until smooth. Add the carrots and green onion and whiz briefly just until stirred in but not pureed.
3.Using a pair of tablespoons form the chicken mixture into rough ball shapes. Carefully drop them into the fryer oil using one of the spoons to push the mixture off the other spoon. Fry until they are golden brown on all sides, about 5 minutes depending on the size.
Hi.. I’ve got this recipe from your book.. May I know if I can use olive or canola spread to substitute butter? I cannot take the smell of butter, milk, or cheese.. but really wanna cook this mash potatoes!! ;)
Thanks!
I watched your show tuesday afternoon called Roasted organic chicken and homemade chocolate pudding,with whipped white chocolate topping. Unable to locate that recipe, and would really appreciate your kind help.
You can find this recipe at this website
wwwfoodnetwork.ca
Click On TV (red bar) Chef at Home
Season 5 – Roast Organic Chicken
Hope this helps…enjoy