Browned Butter And Hazelnut Mashed Potatoes Recipes

BROWNED BUTTER AND HAZELNUT MASHED POTATOES

Steps:

• In a large covered pot of cold water, bring potatoes to a boil over high heat, then reduce heat to medium & cook about 15 minutes or until potatoes are tender. Drain potatoes & leave them in the pot.
• Meantime, in a large frying pan, cook hazelnuts over medium heat, stirring often, until fragrant, about 5 minutes.
• Add butter to the nuts & cook about 5 minutes, stirring frequently, until butter is golden brown & flecked with brown bits & hazelnuts are dark brown, then pour hazelnut mixture into a bowl & set aside.
• Mash the hot potatoes in the pot, then add milk, yogurt, salt & pepper, mashing to blend.
• Transfer to a serving bowl, & spoon about half the warm hazelnut mixture over the top, serving the rest on the side.

BROWN BUTTER MASHED POTATOES

Steps:

• Peel the potatoes, rinse in cold water and cut into fourths. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
• Meanwhile, add the butter to a saucepan over medium heat. Allow the butter to brown, 2 to 3 minutes, being careful not to burn it. Swirl the pan as you go, stopping when the solids turn medium to deep golden brown.
• Drain the potatoes, then return them to the pot. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
• Add the cream cheese, half-and-half, cream, some salt and pepper and three-quarters of the brown butter to the pot and stir to combine. If the mixture needs thinning, add some milk. Check the seasonings, adding salt and pepper to taste. Drizzle the remaining brown butter over the top. Sprinkle with fresh parsley.

HAZELNUT-BROWNED BUTTER MASHED POTATOES RECIPE

Steps:

• Preheat the oven to 375°. On a rimmed baking sheet, place the hazelnuts and toast in the oven until the skins begin to curl away and the hazelnuts are fragrant, 8 to 10 minutes. Remove from the oven and transfer to a kitchen towel-lined bowl. Cover the nuts with the corners of the towel so the nuts are completely enclosed and set aside for a few minutes to steam. Rub the nuts inside the towel to remove the skins, then transfer the skinned hazelnuts to a cutting board and roughly chop.
• To a medium saucepan set over medium heat, add the butter. Once the butter is melted, add the chopped hazelnuts. Cook, swirling the pan often, until the hazelnuts are a rich, brown color, the butter is very fragrant and the milk solids in the bottom of the pan are browned, 12 to 15 minutes. Turn off the heat and use a slotted spoon to remove the hazelnuts from the butter and transfer to a paper towel-lined plate. Sprinkle the hazelnuts with a ½ teaspoon of salt.
• While the hazelnuts toast in the butter, bring a large pot of water set over high heat to a boil. Add the potatoes and 2 tablespoons salt, reduce the heat to medium and boil the potatoes until a paring knife easily slides into the center of a piece and the potatoes are tender but not mealy around the edges, 12 to 15 minutes. Drain the potatoes.
• While the potatoes are still warm, press them through a potato ricer and into a large bowl (a food mill or a potato masher work, too, but the latter will yield less creamy mashed potatoes). Drizzle in the hazelnut-browned butter while using a fork to fluff and stir into the potatoes.
• In a small saucepan set over medium-high heat, add the cream, milk and remaining 1 teaspoon of salt and bring to a simmer. Drizzle the cream mixture over the potatoes, using the fork to fluff and stir it in. Transfer the mashed potatoes to a serving bowl, sprinkle with the salted hazelnuts and serve. (If making the potatoes in advance, add half of the cream mixture and wait to add the remaining hot cream until just before serving.)

MAKE-AHEAD MASHED POTATOES WITH BROWNED BUTTER

Steps:

• Bring the potatoes, 2 teaspoons salt, and water to a boil. While waiting for the potatoes to come to a boil, melt butter in a heavy saucepan over medium heat, stirring constantly for 6-8 minutes or just until butter begins to turn golden brown. Immediately remove pan from heat, and pour butter into a small bowl as butter will continue to get darker if it's left in the saucepan. From the small bowl, remove and reserve 2 tablespoons of the browned butter. Set aside to refrigerate for later use.
• Boil potatoes 20 minutes or until tender. Drain. Reduce heat to low and return potatoes to the pan; cook, stirring occasionally, 3-5 minutes or until potatoes are dry.
• Mash potatoes. Stir in browned butter from the small bowl (meaning all but the 2 tablespoons); buttermilk, milk, pepper, and remaining 1 teaspoon salt, stirring just until blended.
• Place potatoes in a lightly greased ovenproof serving dish. Cover and chill up to 2 days. When ready to cook, let stand at room temperature 30 minutes. Bake uncovered at 350 for 40 minutes or until thorougly heated. (It took about 60 minutes when I doubled the recipe.) Microwave 2 tablespoons reserved brown butter to melt it; drizzle over potatoes.