Food recipes
Make-Ahead Mashed Potatoes With Browned Butter
Make-Ahead Mashed Potatoes With Browned Butter Ingredients: butter, without salt potatoes, raw, skin salt, table milk, buttermilk, fluid, cultured, lowfat milk, fluid, 1% fat, without added vitamin a and vitamin d spi...
Make-Ahead Mashed Potatoes With Browned Butter
Ingredients:
butter, without salt
potatoes, raw, skin
salt, table
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
Directions:
Bring the potatoes, 2 teaspoons salt, and water to a boil.
While waiting for the potatoes to come to a boil, melt butter in a heavy saucepan over medium heat, stirring constantly for 6-8 minutes or just until butter begins to turn golden brown.
Immediately remove pan from heat, and pour butter into a small bowl as butter will continue to get darker if it's left in the saucepan.
From the small bowl, remove and reserve 2 tablespoons of the browned butter.
Set aside to refrigerate for later use.
Boil potatoes 20 minutes or until tender.
Drain.
Reduce heat to low and return potatoes to the pan; cook, stirring occasionally, 3-5 minutes or until potatoes are dry.
Mash potatoes.
Stir in browned butter from the small bowl (meaning all but the 2 tablespoons); buttermilk, milk, pepper, and remaining 1 teaspoon salt, stirring just until blended.
Place potatoes in a lightly greased ovenproof serving dish.
Cover and chill up to 2 days.
When ready to cook, let stand at room temperature 30 minutes.
Bake uncovered at 350 for 40 minutes or until thorougly heated.
(It took about 60 minutes when I doubled the recipe.)
Microwave 2 tablespoons reserved brown butter to melt it; drizzle over potatoes.
Ingredients:
butter, without salt
potatoes, raw, skin
salt, table
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
Directions:
Bring the potatoes, 2 teaspoons salt, and water to a boil.
While waiting for the potatoes to come to a boil, melt butter in a heavy saucepan over medium heat, stirring constantly for 6-8 minutes or just until butter begins to turn golden brown.
Immediately remove pan from heat, and pour butter into a small bowl as butter will continue to get darker if it's left in the saucepan.
From the small bowl, remove and reserve 2 tablespoons of the browned butter.
Set aside to refrigerate for later use.
Boil potatoes 20 minutes or until tender.
Drain.
Reduce heat to low and return potatoes to the pan; cook, stirring occasionally, 3-5 minutes or until potatoes are dry.
Mash potatoes.
Stir in browned butter from the small bowl (meaning all but the 2 tablespoons); buttermilk, milk, pepper, and remaining 1 teaspoon salt, stirring just until blended.
Place potatoes in a lightly greased ovenproof serving dish.
Cover and chill up to 2 days.
When ready to cook, let stand at room temperature 30 minutes.
Bake uncovered at 350 for 40 minutes or until thorougly heated.
(It took about 60 minutes when I doubled the recipe.)
Microwave 2 tablespoons reserved brown butter to melt it; drizzle over potatoes.