Brown butter is better. Brown butter is simply butter that has been browned, and the process of browning the butter gives it a rich, more intense, and slightly nutty flavor. Recently, I have been experimenting with replacing butter with browned butter in some of my favorite recipes. Since mashed potatoes are one of my favorite foods, I took this inspiration and created Brown Butter Mashed Potatoes and upgraded a recipe I already loved.
These potatoes are an easy twist on a classic, and even though only two tablespoons of butter is used, it packs lots of flavor. The pecorino adds a hint of cheesiness, the cream and chicken broth give the potatoes a moist fluffy texture. I have made mashed potatoes many times, but this was the first time that Charles couldn’t stop scarfing them down. Even if you don’t want to follow this recipe – try replacing the butter in your favorite mashed potato recipe with brown butter.
Brown Butter Mashed Potatoes
- 1 1/2 lb Small New Potatoes
- 2 tablespoons Grass-fed Butter
- 2 tablespoons Pecorino Cheese
- 2 tablespoons Cream
- 2 tablespoons Chicken Broth
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- Bring a pot of salted water to a boil. Add the potatoes once the water comes to a boil.
- Cook the potatoes for 15 minutes, or until soft.
- Drain the potatoes and pour them into a bowl.
- Melt the butter in a small saucepan over medium low heat. The butter will simmer, bubbling steadily. Stir frequently, and the butter will brown very quickly. As soon as it begins to brown, turn the heat off. The butter will continue to brown.
- Add the butter, pecorino, cream, broth, and half of the salt and pepper to the potatoes. Mash the potatoes with a fork or potato masher. Taste test, and add more salt and pepper based on your preferences. Add more broth if the potatoes need more moisture.