Brown Butter Mashed Potatoes Michael Smith Food

BROWN BUTTER MASHED POTATOES

Steps:

• Peel the potatoes, rinse in cold water and cut into fourths. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
• Meanwhile, add the butter to a saucepan over medium heat. Allow the butter to brown, 2 to 3 minutes, being careful not to burn it. Swirl the pan as you go, stopping when the solids turn medium to deep golden brown.
• Drain the potatoes, then return them to the pot. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
• Add the cream cheese, half-and-half, cream, some salt and pepper and three-quarters of the brown butter to the pot and stir to combine. If the mixture needs thinning, add some milk. Check the seasonings, adding salt and pepper to taste. Drizzle the remaining brown butter over the top. Sprinkle with fresh parsley.

BROWN BUTTER MASHED POTATOES

Steps:

• Peel and wash the potatoes, then cut into small 1- to 2-inch chunks. Place the potatoes into into a large pot and fill with enough cold water to cover the potatoes by one inch, then salt with around two teaspoons of salt.
• Cover the pot and bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes are soft and you can easily insert a fork in them (around 25 minutes). Drain well in a colander.
• While the potatoes cook, melt the butter in a small pan over medium heat. When the butter begins to bubble and foam, lower the heat to medium-low and stir the butter occasionally, monitoring carefully so that the butter does not burn. Add the minced garlic. The butter will turn a deep caramel color and browned bits will accumulate in the bottom of the pan. Remove from heat.
• Add about half of the garlic browned butter to the potatoes, along with the cream cheese and half of the milk. Mash or beat the potatoes with a potato masher or electric mixer. Taste the potatoes and add salt (1/2 teaspoon at a time, if necessary) and the 1/4 teaspoon pepper, along with any additional milk as needed to the potatoes and stir.
• Serve the mashed potatoes either individually plated or family style with the remaining garlic browned butter for drizzling over the top of the potatoes. Garnish with chopped chives, green onions, or parsley, if desired.

BROWN BUTTER MASHED POTATOES

Steps:

• In a large pot add in potatoes, garlic cloves, salt to taste, and enough water to cover over an inch over the potatoes. Bring water to a boil and lower heat to a slow boil and allow to cook for 25-30 minutes, or until potatoes are fork tender.
• Once potatoes are fork tender, drain potatoes and garlic and place in a very large mixing bowl.
• In a medium saucepan, over medium high heat add in butter and allow butter to melt.
• Once butter has melted, add in sage leaves. Cook together while mixing occasionally until butter turns into a nice golden brown.
• Once butter has browned, remove from heat and allow butter to cool slightly before slowly adding in half and half. Stir gently and add in cheeses. Stir to incorporate together.
• Using a potato masher (or a hand mixer) mash potatoes, adding in milk mixture little by little until as creamy as desired. Once potatoes are creamed add garlic powder and salt, then taste for seasonings. If desired, add in more salt and pepper.
• Serve warm.

BROWN BUTTER MASHED POTATOES (MICHAEL SMITH)

Steps:

• Cut the potatoes into large chunks then steam, boil or microwave them until they're tender. Drain well.
• Meanwhile, toss the butter into a small saucepot and heat it until it melts over medium heat. Because butter contains as much as twenty percent water it will then begin to steam and foam. Once the water has evaporated the foam will subside and the butter's temperature will begin to rise. The milk fat solids that are one or two percent of the butter will then begin to brown.
• Continue watching as it begins foaming a second time. Swirl it gently, watching the colour, until it turns golden brown and releases the aroma of toasting nuts.
• Immediately pour the browned butter into a bowl to stop it from browning further.
• When the potatoes are tender mash in the butter, nutmeg and seasonings. Taste and season a bit more if needed. Then watch the bowl empty!

BROWN BUTTER MASHED POTATOES

Steps:

• Cut potatoes into 2 inch pieces and boil in heavily salted water, covered. About 12 minutes or until fork tender.
• In a skillet melt the butter over medium low heat. Add the sage leaves and garlic, turn heat to a simmer. Cook until butter turns a golden brown and the aroma is nutty, about 4-5 minutes. Remove from heat, set aside.
• In a large bowl mash the drained potatoes with the milk, Greek yogurt, salt and black pepper or add all to a mixer with paddle attachment to beat for a minute. Drizzle in half of the brown butter, reserving remainder and crispy sage leaves for later.
• Mash until desired consistency, taste for seasoning and serve topped with remaining brown butter and crispy sage leaves.

BROWN BUTTER MASHED POTATOES

Steps:

• Steam the potatoes in ½ inch of water, covered, until tender, 18 to 20 minutes (adding more water to the pot if necessary); drain.
• Meanwhile, heat ½ cup of the butter in a medium skillet over medium heat. Cook, stirring occasionally, until the butter foams and begins to brown, 6 to 8 minutes.
• Mash the potatoes with the milk, 1½ teaspoons salt, and ¾ teaspoon pepper. Fold in the remaining ¼ cup of butter. Top the potatoes with the brown butter and chives. Serve warm.

THE DEFINITIVE MASHED POTATO WITH ROASTED GARLIC

Steps:

• Start with the roasted garlic: Preheat the oven to 350 degrees F.
• Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe saute pan over medium heat. Add garlic, cut sides up, and saute for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove from heat and let cool. Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan. Puree until smooth; you should have a paste-like consistency.
• For the potatoes: Cube the potatoes. Then put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight. The next day, add some more salt and then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, place potato cubes in a food mill, and grind to remove skins. Alternatively, smash the potatoes with a large fork or potato masher.
• Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.

BUTTER BROWN POTATOES

Steps:

• Peel potatoes and cut in half lengthwise (you only need enough that will fit in the bottom of your baking dish- so start with four and see if you need to peel more to fill the dish).
• Place butter/margarine in a 9x13 baking dish and place in a preheated 350 F degree oven, and let it melt. Remove from oven and add potatoes in coating thoroughly (you may have to use a basting brush for this). Arrange potatoes cut side down, and season with the salt and pepper.
• Return dish to oven and bake for 45 minutes to an hour (depending on thickness of potatoes), or until the potatoes are golden brown and cooked through. For best results baste the potatoes with the melted butter in the bottom of the dish halfway through the cooking time.
• Note: this is a really easy side dish if you are cooking other items in the oven and can easily be made when you have to bake something between 325 and 375- just adjust the cooking time.