Brown Butter Mashed Potatoes
There are as many ways to flavour mashed potatoes as there are cooks. These are my gold standard. They’re simple, with a twist: 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.
1/2 cup Butter
a few pinches nutmeg
a sprinkle or two sea salt and freshly ground pepper
Place a saucepan over medium heat. Add the butter and begin heating and melting it.
Keep a close eye on it as it foams. Swirl it gently, watching the colour. When it turns golden brown and releases the aroma of toasting nuts, immediately pour it into a bowl to lower its temperature and stop it from browning further.
Once the potatoes are tender, mash in the brown butter, nutmeg and salt and pepper. Taste and season a bit more if needed. Then watch the bowl empty!
Because butter contains as much as 20 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 1 or 2 percent of the butter will then begin to brown.