Name: Browned Butter Mashed Potatoes
Total time: 50 min
Ingredients: 2 pounds Yukon Gold potatoes , peeled and cut into 1-inch pieces; ½ teaspoon table salt , plus salt for cooking potatoes; 14 tablespoons unsalted butter , cut into 14 pieces; ¾ cup whole milk; ¼ teaspoon pepper

Why This Recipe Works

Traditional mashed potatoes need no improvement, but it doesn't hurt to embellish them a little, especially when making mash for a special occasion. We opted for peeled Yukon Gold potatoes, which become creamy when gently simmered and mashed. For well-seasoned potatoes, adding a tablespoon of salt to the water for simmering the potatoes was key. Meanwhile, to achieve a rich, indulgent dish, we employed a culinary trick for nuttiness and serious depth of flavor: browning butter. Once the butter's milk solids darkened to the color of milk chocolate and it developed that telltale nutty aroma, it was ready to use. We reserved 2 tablespoons of the browned butter before promptly whisking milk into the remainder, as opposed to stirring the milk into the potatoes cold, to help gently warm the milk. Just ¾ cup of whole milk turned out to be the right amount and type of dairy to avoid overpowering the potatoes and create creamy (but not loose) spuds. This method also prevented the browned butter from overcooking, which can happen quite quickly if it's not monitored closely, and kept the potatoes from cooling too quickly. Once the potatoes were fork-tender and drained, we returned them to the saucepan and heated them on low before introducing the browned butter–milk mixture. This method dried the potatoes, enabling them to fully absorb the liquid once mashed. For a finishing touch, we spooned the reserved browned butter over the creamy mashed potatoes.

Before You Begin

Russet potatoes can be substituted for the Yukon Golds, if desired. A ricer or food mill can be used instead of the potato masher in step 4; process the potatoes in batches into a bowl.

Instructions

Combine potatoes and 1 tablespoon salt in large saucepan and cover with water by 1 inch. Bring to boil over high heat. Reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes.

Meanwhile, melt butter in medium heavy-bottomed saucepan over medium heat. Cook, whisking frequently, until butter is color of milk chocolate and has nutty aroma, 3 to 5 minutes. Immediately remove saucepan from heat. Measure out 2 tablespoons browned butter and set aside. Carefully and slowly whisk milk (mixture may bubble), pepper, and salt into remaining browned butter in saucepan. Cover to keep warm.

Drain potatoes and return to now-empty large saucepan. Cook over low heat, stirring occasionally, until potatoes are thoroughly dried and begin to break apart, 1 to 2 minutes. Remove saucepan from heat.

Using potato masher, mash potatoes in saucepan until smooth and no lumps remain.

Whisk browned butter–milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste. Transfer to serving bowl. Drizzle with reserved 2 tablespoons browned butter. Serve.