Brown Butter Mashed Potatoes
Brown Butter Mashed Potatoes ~ rustic smashed redskin potatoes blended with nutty brown butter and goat cheese.
Servings: 4
Calories:
Ingredients
- 1 pound approximately red skin potatoes (Yukon are also delicious in this recipe)
- 3 ounces goat cheese
- 2-3 cloves garlic whole
- ¼ cup whole milk
- 4 tablespoons butter
- 1 tablespoon fresh sage finely chopped + additional whole leaves for garnish
- salt and pepper to taste
Instructions
- Wash and cut the potatoes leaving the skins on and put them in a pot with just enough water to cover them.
- Bring the water to a boil, add about ½ tablespoon of salt and the whole garlic cloves then cook until the potatoes are fork-tender.
- While the potatoes are cooking, make the brown butter.
- Cut the butter into pieces then add to a skillet over medium heat. Stir the butter allowing it to melt evenly. You’ll see it start to foam ~ keep stirring constantly.
- Add the chopped sage.
- The foam will subside and the butter is finished when it becomes a light golden color with a nutty aroma. When it's finished, set it aside.
- Drain the potatoes and discard the garlic cloves.
- Reserve 2 tablespoons of brown butter and add the rest to the potatoes along with the milk and goat cheese. Mash using a potato masher.
- Transfer the potatoes to a serving dish, drizzle the last tablespoon of brown butter over the top and serve right away.
- NOTE: see the body of this post for instructions on how to make Brown Butter Mashed Potatoes ahead of time.