Last Thanksgiving post, I promise. I’ve made an executive decision not to post the stuffing and the Brussels sprouts recipe, but if you are interested, you can find them online here and here. That’s not saying they weren’t good, they were; they just weren’t extraordinary and frankly, it’s two weeks after Thanksgiving and I’ve had enough.
These potatoes, however, were worthy of their own post. Seemingly ordinary, maybe, but the simple act of browning the butter prior to adding it to the potatoes adds an extra note of nuttiness and flavor to the dish. They’d be stunning with some sage or other herb mixed in as well.
- 3 lbs. Yukon gold potatoes, peeled and cut into large chunks
- 1/2 cup (1 stick) butter
- 1 cup heavy cream, divided
- salt and pepper, to taste
- Put the potatoes in a large pot or Dutch oven and cover with cold water by at least half an inch. Cover and bring to a boil over high heat. Lower the heat and simmer until tender, about 10-15 minutes depending on the size of your potato pieces.
- Meanwhile, heat the butter over medium-high heat in a medium saucepan or skillet until foamy (you can skim off some of the foam if you like). Continue to cook the butter until it's golden brown and nutty, an additional 3-5 minutes (watch it carefully, it will go from browned to burnt very quickly). Add cream and continue to cook over low heat until mixture is warmed through.
- Srain the potatoes and return to pot set over low heat. Begin to mash with a potato masher. Doing this over low heat will allow any remaining water to evaporate out of the potatoes. Add half of the browned butter mixture and stir to combine. Season with salt and pepper. Slowly add more of the butter mixture until desired consistency is reached. If you are not serving immediately, add half of the butter mixture to begin with. When you are ready, rewarm the potatoes and butter on the stove, and combine just prior to serving for dreamy creamy potatoes.