As much as we love Julia Child’s famous quip, “If you’re afraid of butter, use cream,” we’re here to enthusiastically encourage you to embrace butter--and not just in your baking. Holiday dinners are right around the corner, and that means mashed potatoes are firmly planted on the menu. Sure, cream adds a welcome richness to the traditional side, but what really takes them over the top is butter--brown butter, to be exact.
If you’ve never browned butter before, it’s time you finally tried. By slowly heating butter in a pan and allowing it to turn a goldenrod, you’ll transform the flavor into a new, nutty taste that brings delicious depth to everything from cakes to, you guessed it, mashed potatoes. That’s something even the richest cream can’t provide.
Brown Butter Mashed Potatoes https://t.co/I9EKvwfQ4x #mashedpotatoes #brownbutter #sidedish #thanksgivingside #food pic.twitter.com/ErQljU7q11— SelfProclaimedFoodie (@SP_Foodie) November 10, 2015
Brown Butter Mashed Potatoes https://t.co/I9EKvwfQ4x #mashedpotatoes #brownbutter #sidedish #thanksgivingside #food pic.twitter.com/ErQljU7q11
The spuds recipe itself is simple; the only out-of-the-ordinary step in this blogger’s version of classic mash is the process of browning the butter. Don’t be nervous about the new technique; just watch the color and trust your nose, and you’ll be fine. You’ll smell the irresistible nuttiness as soon as the butter is ready. Just remove it from heat as soon as you get a whiff of this signature scent. Your dinner guests will never be able to guess your secret for perfect spuds, but they’ll absolutely ask for seconds.
Get the full recipe and directions from Self-Proclaimed Foodie.