Brown Butter Mashed Potatoes

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From: EatingWell Magazine November/December 2013

In this healthy mashed potato recipe, we flavor the mashed potatoes with nutty browned butter and tangy buttermilk. For a pretty presentation, serve garnished with thinly sliced fresh chives.

Ingredients 8 servings

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  • 3 pounds Yukon Gold potatoes (about 12 medium)
  • 1 tablespoon salt
  • 3 tablespoons butter
  • 1 cup buttermilk
  • Black or white pepper to taste

Preparation

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  1. Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
  2. Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
  3. Melt butter in a small saucepan over medium heart. Continue heating until it starts bubbling; stir and cook, watching carefully so it doesn't burn, until it turns golden brown, 2 to 4 minutes. Stir the browned butter, buttermilk and pepper into the mashed potatoes.
  • Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours.

Nutrition information

  • Serving size: about 3/4 cup
  • Per serving: 188 calories; 5 g fat(3 g sat); 3 g fiber; 33 g carbohydrates; 4 g protein; 16 mcg folate; 13 mg cholesterol; 3 g sugars; 0 g added sugars; 152 IU vitamin A; 12 mg vitamin C; 52 mg calcium; 1 mg iron; 287 mg sodium; 573 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value), Potassium (16% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch

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