Browned Butter Mashed Potatoes

Prep: 15 min 
Cook: 35 min 
Browned butter enhances many dishes by adding a rich nutty flavor. The key 
is making sure 
the butter turns a deep caramel color. In addition to stirring browned 
butter into mashed 
potatoes, try tossing browned butter with steamed vegetables, or drizzle it 
over warm 
crusty French bread.
== Ingredients ==
* 3/4 cup butter 
* 4 lb Yukon Gold potatoes, peeled and cut into 2-inch pieces 
* 1 Tbsp. salt, divided 
* 3/4 cup buttermilk 
* 1/2 cup milk 
* 1/4 tsp. pepper 
* Garnishes: fresh parsley, rosemary and thyme sprigs 
== Directions ==
# Cook butter in a 2-qt heavy saucepan over medium heat, stirring constantly, 6–8 minutes or just until butter begins to turn golden brown. 
# Immediately remove pan from heat, and pour butter into a small bowl. Butter will continue to darken if left in saucepan. 
# Remove and reserve 1-2 Tbsp. browned butter. 
# Bring potatoes, 2 tsp salt, and water to cover to a boil in a large Dutch oven over medium high heat; boil 20 minutes or until fork tender. Drain. Reduce heat to low. 
# Return potatoes to Dutch oven, and cook stirring 3–5 minutes until potatoes are dry. 
# Mash potatoes with a masher to desired consistency. Stir in remaining brown butter, buttermilk, milk, pepper and remaining 1 tsp. salt, stirring until just blended. 
# Transfer to a serving dish. Drizzle with reserved 1-2 Tbsp browned butter. Garnish, if desired.
Makes 6-8 servings. 
To make ahead, prepare recipe as directed through step 3. Place in a lightly greased 2 1/2 Qt ovenproof serving dish, cover and chill up to 2 days. let stand at room temperature 
30 minutes. Bake uncovered at 350 degrees for 35–40 minutes until heated through. 
Drizzle with reserved butter and garnish.
== Contributed by  ==
Catsrecipes Y-Group
Category:Cathy's Recipes