Description
Browned butter is like liquid gold on top of already delicious buttermilk mashed potatoes. Browning the butter gives a nuttiness and intense flavor.
Ingredients
- 3 pounds russet potatoes
- ¾ cup Braum's Buttermilk
- 1 tablespoon kosher salt
- ½ teaspoon white pepper
- ¼ teaspoon nutmeg
- ½ pound Braum's Salted Butter
Instructions
- Peel and cube the potatoes: Peel and cube the potatoes. Place in a large pot and fill with water to cover. Cook uncovered over medium-high heat until the potatoes are tender, about 20 minutes. Using a fork to test for doneness. Drain and allow the steam to escape. Return to the pan, adding the buttermilk, salt, pepper and nutmeg. Mash using a hand mixer or potato masher.
- Stir potatoes and butter: While the potatoes are cooking, place the butter in a saute pan on medium heat. Watch and stir consistently until the butter begins to brown, about 5-10 minutes. This will happen quickly once the liquid has simmered off leaving the butterfat and milk solids. When butter begins to turn golden brown, immediately remove pan from heat.
- Transfer to dish: Transfer potatoes to a serving dish. Pour browned butter over potatoes before serving.
