Butter Brown Potatoes Recipes

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BROWN BUTTER MASHED POTATOES



Brown Butter Mashed Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 12 servings

Number Of Ingredients 8

5 pounds Yukon gold potatoes
2 1/2 sticks (1 1/4 cups) salted butter, at room temperature
1 1/2 packages cream cheese (12 ounces total), at room temperature
1/2 cup half-and-half
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Milk, if needed, for thinning
Chopped fresh parsley, for garnish

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.

HASSELBACK POTATOES WITH BROWN BUTTER



Hasselback Potatoes with Brown Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Slice 2 1/2 pounds small potatoes as directed (see left); transfer to a large bowl and add 1 large red onion (cut into wedges). Melt 6 tablespoons butter in a small skillet over medium-high heat, swirling, until browned, 2 to 3 minutes; pour into a small bowl. Whisk in 1 1/2 teaspoons smoked paprika, 1 teaspoon kosher salt and a few grinds of pepper. Drizzle half of the brown butter over the vegetables; toss to coat. Spread on a rimmed baking sheet and roast at 425 degrees F until tender, 35 to 40 minutes. Drizzle with the remaining brown butter and roast until golden brown, 30 more minutes. Sprinkle with shredded manchego cheese, chopped chives and flaky sea salt.
  • Cut a thin sliver from one side of the vegetable so it can sit flat. (If you¿re starting with halved veggies, like the beets at right, skip this step.)
  • Position the vegetable cut-side down between the handles of two wooden spoons.
  • Using a sharp knife, make crosswise cuts (1/8 to 1/4 inch apart), stopping when the knife hits the handles so you don't cut all the way through the vegetable.

BUTTER BROWN POTATOES



Butter Brown Potatoes image

My stepmom's recipe for delicious potatoes that are crunchy/chewy on the outside and soft and fluffy in the middle.

Provided by SuperSpike

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 4

3 tablespoons butter or 3 tablespoons margarine
4 -6 russet potatoes
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Peel potatoes and cut in half lengthwise (you only need enough that will fit in the bottom of your baking dish- so start with four and see if you need to peel more to fill the dish).
  • Place butter/margarine in a 9x13 baking dish and place in a preheated 350 F degree oven, and let it melt. Remove from oven and add potatoes in coating thoroughly (you may have to use a basting brush for this). Arrange potatoes cut side down, and season with the salt and pepper.
  • Return dish to oven and bake for 45 minutes to an hour (depending on thickness of potatoes), or until the potatoes are golden brown and cooked through. For best results baste the potatoes with the melted butter in the bottom of the dish halfway through the cooking time.
  • Note: this is a really easy side dish if you are cooking other items in the oven and can easily be made when you have to bake something between 325 and 375- just adjust the cooking time.

BROWN BUTTER AND SCALLION MASHED POTATOES



Brown Butter and Scallion Mashed Potatoes image

Categories     Potato     Side     Thanksgiving     Vegetarian     Quick & Easy     Fall     Winter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

5 lb yellow-fleshed potatoes such as Yukon Gold, peeled and cut into 1-inch pieces
1 tablespoon salt
1 cup whole milk
1/2 cup sour cream
1 1/2 sticks (3/4 cup) unsalted butter
2 bunches scallions, cut crosswise into 1/2-inch pieces
1/2 teaspoon black pepper
Special Equipment
a potato masher or a food mill fitted with medium disk

Steps:

  • Cover potatoes with cold water by 2 inches in a 5- to 6-quart heavy pot and add 1 1/2 teaspoons salt. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
  • Drain potatoes in a colander, then return to pot and cook over moderate heat, shaking pot occasionally, until dry, 1 to 2 minutes. Mash hot potatoes with masher or force through food mill into another pot, then cover to keep warm.
  • Bring milk with remaining 1 1/2 teaspoons salt just to a boil in a 1-quart saucepan, then remove from heat and stir into potatoes until combined. Stir in sour cream, then cover and keep warm.
  • Cook butter in a 12-inch heavy skillet over moderately high heat, stirring frequently and scraping up brown bits, until foam subsides and butter is golden brown, about 8 minutes. Add scallions and pepper and cook, stirring, until slightly softened, about 2 minutes. Fold butter mixture into mashed potatoes and season with salt.

BROWNED BUTTER RED POTATOES



Browned Butter Red Potatoes image

I've been making my version of Dad's potatoes for years, and it goes great with any meal. Browning the butter gives the potatoes a whole new taste. -Anne Pavelak, Endicott, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 5

16 medium red potatoes (about 4 pounds), quartered
1 cup butter, cubed
6 to 8 garlic cloves, minced
2 teaspoons salt
1 teaspoon pepper

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; return to pot., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until light golden brown, stirring constantly. Stir in garlic; cook 30 seconds longer or until butter is golden brown. Add to potatoes; sprinkle with salt and pepper. Toss gently to combine.

Nutrition Facts : Calories 246 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 510mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

MOM'S BROWN POTATOES



Mom's Brown Potatoes image

These potatoes are different than the usual fries, but so good.

Provided by DAME DE COEUR

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 4

2 cups oil for frying
5 medium potatoes, cut into small cubes
garlic salt to taste
1 tablespoon dried parsley

Steps:

  • Heat the oil in a deep fryer or large, heavy saucepan to 350 degrees F (175 degrees C).
  • Deep fry the potatoes until golden brown. As you remove the potatoes from the oil, sprinkle them generously with garlic salt and parsley.

Nutrition Facts : Calories 303.2 calories, Carbohydrate 46.7 g, Fat 11.3 g, Fiber 6 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 17.5 mg, Sugar 2.1 g

SKILLET-BROWNED POTATOES



Skillet-Browned Potatoes image

These are a great and yummy alternative to regular old mashed potatoes!! This is a simple country recipe with it's origins from the British regions, then made it's way over to Canada and the US.

Provided by Jessica K

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

5 medium potatoes, peeled
1/2 medium onion, minced
4 tablespoons butter
1/4 cup olive oil
2 tablespoons cracked pepper
2 tablespoons garlic salt
2 tablespoons seasoning salt
2 tablespoons Italian spices

Steps:

  • Slice potatoes into chunks or into round slices, I have cooked them both ways and both are good. It is just personal preference for shape.
  • Boil for 10 minutes in salted water, drain in a collander. Heat a large skillet over medium-high heat melt butter and oil in skillet.
  • When butter is melted add onions. When translucent, add potatoes and seasonings. Cover and cook on one side for 5-7 minute. Flip and cook on other side for 5-7 more minute.
  • Potatoes should be browned and crispy looking, but also a little soft. If butter ran dry during cooking add 2 more TB. Enjoy!

Nutrition Facts : Calories 456.4, Fat 25.4, SaturatedFat 9.3, Cholesterol 30.5, Sodium 121.8, Carbohydrate 53.5, Fiber 7.4, Sugar 2.8, Protein 6.8

BROWN BUTTER NEW POTATOES



Brown butter new potatoes image

Roast your new season baby potatoes with golden butter until crisp. Flavour with bay leaves and serve as an accompaniment

Provided by James Martin

Categories     Side dish

Time 1h

Number Of Ingredients 3

2kg new potato , halved
4 bay leaves
140g butter

Steps:

  • Heat oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil, add potatoes and bay leaves, bring back to the boil and simmer for 10-12 mins until just tender.
  • Drain the potatoes and leave to steam in a colander. Return the pan to the heat, add butter and melt gently until it turns a nutty brown colour. Remove from the heat, stir through the potatoes (don't worry if a few break up) and bay leaves, and leave to absorb for a few mins.
  • Meanwhile, heat a roasting tin in the oven, tip the potatoes in and season well. Roast for 30-35 mins until golden and crisp, turning and basting halfway through. Transfer to a dish and pour over any buttery juices from the tin.

Nutrition Facts : Calories 318 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

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