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Mashed Potatoes with Browned Butter

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Serves 6 | 
There’s no going back to regular mashed potatoes!

Ingredients:

3/4 cup butter
4 lb potatoes, peeled, cut into 2-inch cubes
1 tablespoon salt
1/2 cup milk
3/4 cup buttermilk
1/4 teaspoon black pepper

Directions:

  1. In a 2-quart heavy saucepan that is set over medium heat, cook butter just until it begins to turn golden brown, about 7 to 8 minutes. Immediately remove pan from heat and pour butter into a small bowl. Remove 1 to 2 tablespoons of the browned butter to another bowl. Set both bowls aside.
  2. Put potatoes in a large Dutch oven and cover with water. Add about 2 teaspoons salt to water then bring water to a boil over medium-high heat. Cook potatoes until tender, about 20 minutes. Drain. Reduce heat to low. Return potatoes to Dutch oven and cook and stir until potatoes are dry, about 3 to 5 minutes.
  3. Mash or whip potatoes to desired consistency. Stir in milk, buttermilk, remaining browned butter (not reserved 1 to 2 tablespoons), black pepper, and remaining 1 teaspoon salt; stir until just blended.
  4. Transfer potatoes to a serving dish. Drizzle with reserved 1 to 2 tablespoons browned butter.
Main Ingredient: Potato
Course: Side

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