Browned Butter Mashed Potatoes
Fluffy, creamy Yukon Gold mashed potatoes enriched with nutty browned butter, warm cream and fresh thyme. The classic holiday side, made simply.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 6
Starting the potatoes in cold water helps them cook evenly all the way through. Always add warm liquid to the mash, since cold cream cools the potatoes and makes them gluey. Avoid a food processor or blender, which overworks the starch and turns the mash gummy.
Method
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Put the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of the salt.
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Bring to a boil over high heat, then reduce to a steady simmer and cook for , until a knife slides into the potatoes with no resistance.
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While the potatoes cook, melt the butter in a small saucepan over medium heat. Cook, swirling often, for , until it foams and turns golden brown with a nutty smell.
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Pour the browned butter, with all the toasty bits, into a bowl and set aside. Add the cream, milk and thyme to the same saucepan and warm over low heat until steaming.
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Drain the potatoes well and return them to the dry pot over low heat for to cook off excess moisture.
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Mash the potatoes with a potato masher or press them through a ricer until smooth.
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Stir in the browned butter and the warm cream mixture a little at a time, then add the remaining 1 teaspoon salt and the pepper.
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Taste and adjust the salt, then spoon into a warm bowl and scatter with the parsley.
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