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Brown Butter Mashed Potatoes

The following recipe is from the September 28 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

The great thing about whipping up a bowl of really great mashed potatoes is that when it comes to ingredients, less really is more, and that means potatoes, milk or cream, and plenty of butter. Of course, a short list of ingredients doesn't negate a little bit of mashed potato-making technique, and for this technique we turn to Michael Ruhlman and his new kitchen technique bible, Ruhlman's Twenty.

This recipe for Brown Butter Mashed Potatoes incorporates a few easy but game changing elements. First off is the potato cooking method. Instead of aggressively boiling, Ruhlman opts for a gentle simmer on medium-low heat; this way the exterior doesn't disintegrate into the cooking water. The potatoes are then drained and left aside for their steam to release, therefore drying out the potatoes slightly and making for a fluffier mash. The final element added to this amazing mash—and the one that sets it apart—is brown butter, with all its caramelly, nutty flavor. Incorporating brown butter into mashed potatoes gives them an added element of richness in a way that is both nearly effortless but totally elegant. This is of those recipes that will certainly change the way you think about humble mashed potatoes from here on out.

Adapted from Ruhlman's Twenty by Michael Ruhlman. Copyright © 2011. Published by Chronicle Books. Available wherever books are sold. All Rights Reserved

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