Brown Butter Mashed Potatoes
with Chives
Brown butter gives these mashed potatoes a nuttiness that goes so well with pools of gravy!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1380 g
Russet Potato
6 tbsp
Unsalted Butter
(Contains Milk)
7 g
Chives
237 mL
Milk
(Contains Milk)
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Start potatoes when stuffing is covered and in the oven! While dressing bakes, peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot. Cover and bring to a boil over high heat.Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 12-14 min. Meanwhile, thinly slice 1 package of chives.
Heat a small pot over medium. When hot, add 6 tbsp butter, then swirl the pot until melted. Continue to cook butter, stirring often, until foamy and golden-brown, 2-3 min. (TIP: Keep an eye on butter so it doesn't burn!)
When potatoes are fork-tender, drain well and return to the same pot, off heat. Roughly mash potatoes, then add brown butter and milk. Mash again until smooth. Season with salt and pepper, to taste.
Cover mashed potatoes with a lid and keep warm on the back of the stove until ready to serve. When ready to serve, stir in half the chives. Transfer mashed potatoes to a large serving bowl.Sprinkle remaining chives over top.
