Brown Butter Mashed Potatoes (Crazy Cooking Challenge)

This month was the first time I participated in the Crazy Cooking Challenge, and the challenge was mashed potatoes.
My family is VERY traditional when it comes to Thanksgiving dinner. Every food has to be exactly the same every year. Last year I tried to change up the candied yams, and it was met with an amazing amount of resistance! I do think I have finally gotten everyone to accept brining the turkey, but that took a few years. So when this month’s Crazy Cooking Challenge came around, I know it would be the perfect time to ease everyone in to a slightly different mashed potato dish. And I mean slightly different, I (gasp) used brown butter instead of regular butter!
I used Love and Olive Oil’s recipe for these browned butter mashed potatoes. These potatoes were good. The browned butter flavor was very subtle, and when covered in gravy would be really hard to detect. These probably won’t be my go to recipe for Thanksgiving dinner, but for an easy way to make an everyday week night dinner a little nicer, these are the way to go!

Brown Butter Mashed Potatoes

Makes 6-8 side servings.
INGREDIENTS:
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
DIRECTIONS:
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.
Strain 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.

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