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Brown Butter Mashed Potatoes With Scallions

Counter 13 · Sides & Sauces

Brown Butter Mashed Potatoes With Scallions

Silky Yukon Gold mash enriched with nutty brown butter and warm cream, swirled into a bowl around a pool of melted butter and topped with sliced scallions. The partner a pot roast deserves.

4.8 1127 cooks rated this
Prep
15 min
Cook
30 min
Serves
6
Level
Medium
Free recipe Jump to method

Mashed potatoes live or die on two choices: the potato and the tool. Yukon Golds have enough starch to fluff and enough wax to stay creamy, and a ricer or food mill keeps them smooth without the glue a blender produces. Browning part of the butter adds a toasted, hazelnut note that holds its own against rich gravy from pot roast, braised short ribs or roast chicken. Always warm the dairy first, since cold milk tightens the starch and cools the mash.

Method

  1. Put the potatoes in a large pot, cover by 1 inch with cold water and add the salt. Bring to a boil, then simmer 15 to 18 minutes, until a knife slides through a chunk with no resistance.

  2. Meanwhile, melt 6 tbsp of the butter in a small light-colored saucepan over medium heat. Swirl for 4 to 5 minutes, until the foam settles and the solids on the bottom turn hazelnut brown and smell nutty, then pour into a bowl to stop the cooking.

  3. In another saucepan, warm the milk, cream and scallion whites until steaming, without letting them boil.

  4. Drain the potatoes and return them to the empty pot over low heat for 1 to 2 minutes, shaking gently, so the last surface moisture steams away.

  5. Press the potatoes through a ricer back into the pot. Fold in the brown butter with a spatula, then the warm milk mixture in three additions, until smooth. Season with the white pepper and more salt.

  6. Spoon into a warm serving bowl and make a well in the center with the back of a spoon. Melt the remaining 4 tbsp butter, pour it into the well and scatter the scallion greens over the top.

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