BROWN BUTTER MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 12 servings
Number Of Ingredients 8
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.
BUTTER BROWN POTATOES
My stepmom's recipe for delicious potatoes that are crunchy/chewy on the outside and soft and fluffy in the middle.
Provided by SuperSpike
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
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.
BROWNED BUTTER RED POTATOES
I've been making my version of Dad's potatoes for years, and it goes great with any meal. Browning the butter gives the potatoes a whole new taste. -Anne Pavelak, Endicott, Washington
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 5
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; return to pot., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until light golden brown, stirring constantly. Stir in garlic; cook 30 seconds longer or until butter is golden brown. Add to potatoes; sprinkle with salt and pepper. Toss gently to combine.
Nutrition Facts : Calories 246 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 510mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
BROWN BUTTER NEW POTATOES
Roast your new season baby potatoes with golden butter until crisp. Flavour with bay leaves and serve as an accompaniment
Provided by James Martin
Categories Side dish
Time 1h
Number Of Ingredients 3
Steps:
- Heat oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil, add potatoes and bay leaves, bring back to the boil and simmer for 10-12 mins until just tender.
- Drain the potatoes and leave to steam in a colander. Return the pan to the heat, add butter and melt gently until it turns a nutty brown colour. Remove from the heat, stir through the potatoes (don't worry if a few break up) and bay leaves, and leave to absorb for a few mins.
- Meanwhile, heat a roasting tin in the oven, tip the potatoes in and season well. Roast for 30-35 mins until golden and crisp, turning and basting halfway through. Transfer to a dish and pour over any buttery juices from the tin.
Nutrition Facts : Calories 318 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
CLASSIC HASH BROWNS
These classic diner-style hash browns are crispy on the outside and fluffy on the inside.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
- Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
- Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.
Nutrition Facts : Calories 334 calories, Carbohydrate 37.5 g, Cholesterol 49.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 13.4 mg, Sugar 1.7 g
MOM'S BROWN POTATOES
These potatoes are different than the usual fries, but so good.
Provided by DAME DE COEUR
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the oil in a deep fryer or large, heavy saucepan to 350 degrees F (175 degrees C).
- Deep fry the potatoes until golden brown. As you remove the potatoes from the oil, sprinkle them generously with garlic salt and parsley.
Nutrition Facts : Calories 303.2 calories, Carbohydrate 46.7 g, Fat 11.3 g, Fiber 6 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 17.5 mg, Sugar 2.1 g
BROWN BUTTER AND SCALLION MASHED POTATOES
The most delicious mashed potatoes ever! The scallions provide sweetness, and the brown butter adds a nuttiness. Please follow ingredient amounts exactly...I know it may seem like a lot of scallions but its not.
Provided by JoJoStar
Categories Potato
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Cover potatoes with cold water by 2 inches in a 5-to 6-quart heavy stock pot and add 1 1/2 teaspoons salt.
- Bring to a boil, then reduce heat to a simmer, uncovered, until potatoes are tender, 10-15 minutes.
- Drain potatoes in a collander, then return to pot and cook over moderate heat, shaking pot ocasionally, until dry, 1 to 2 minutes.
- Mash hot potatoes with masher or force through food mill into another pot, then cover to keep warm.
- Bring milk with 1 1/2 teaspoons salt just to a boil in a 1-quart saucepan, then remove from heat and stir into potatoes until combined.
- Stir in sour cream, then cover and keep warm.
- Cook butter in a 12-inch heavy skillet over moderately high heat, stirring frequently and scraping up brown bits, until foam subsides and butter is golden brown, about 8 minutes.
- Add scallions and pepper and cook, stirring, until slightly softened, about 2 minutes.
- Fold butter mixture into mashed potatoes and season with salt.
Nutrition Facts : Calories 463.2, Fat 21.6, SaturatedFat 13.5, Cholesterol 55.1, Sodium 912.8, Carbohydrate 62.5, Fiber 6.3, Sugar 5.2, Protein 7.8
SKILLET-BROWNED POTATOES
These are a great and yummy alternative to regular old mashed potatoes!! This is a simple country recipe with it's origins from the British regions, then made it's way over to Canada and the US.
Provided by Jessica K
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Slice potatoes into chunks or into round slices, I have cooked them both ways and both are good. It is just personal preference for shape.
- Boil for 10 minutes in salted water, drain in a collander. Heat a large skillet over medium-high heat melt butter and oil in skillet.
- When butter is melted add onions. When translucent, add potatoes and seasonings. Cover and cook on one side for 5-7 minute. Flip and cook on other side for 5-7 more minute.
- Potatoes should be browned and crispy looking, but also a little soft. If butter ran dry during cooking add 2 more TB. Enjoy!
Nutrition Facts : Calories 456.4, Fat 25.4, SaturatedFat 9.3, Cholesterol 30.5, Sodium 121.8, Carbohydrate 53.5, Fiber 7.4, Sugar 2.8, Protein 6.8
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