Brown butter adds an unexpected richness–perfectly balanced with fresh chives–to traditional mashed potatoes
|Yukon Gold potatoes, peeled and halved|
heavy cream (35%)
|chives, finely chopped|
|salt and pepper to taste|
- Bring a large pot of salted water to a boil over medium-high heat and add potatoes. Boil until potatoes are fork tender, approximately 15-20 minutes.
- While potatoes are boiling, place butter in a pan over medium heat. Swirl the butter regularly. As it melts, it will foam and begin to change from yellow to golden brown to “toasty” brown. The butter will also begin to develop a nutty smell.
- Remove butter from heat and allow to cool slightly.
- Once potatoes are tender, rice them or mash them to a smooth consistency.
- Stir in brown butter, heavy cream and chives.
- Season to taste with salt and pepper.
It’s best to use a pan with a light bottom when browning the butter so that you can easily see it change colour.
You can sub in brown butter in almost any recipe that calls for butter, including sauces, cakes and even Rice Krispy squares. I whip a little brown butter with regular butter and spread it over dinner rolls.