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First time making homemade mashed potato with a fantastic outcome. With splash of milk and butter, my mashed potato tasted really good and it went well with my other traditional meals. Don't buy a boxed mash potato again.

BUTTERMILK MASHED POTATO WITH BROWN BUTTER


  • Author: Shobelyn Dayrit

Description

First time making homemade mashed potato with a fantastic outcome. With splash of milk and butter, my mashed potato tasted really good and it went well with my other traditional meals. Don't buy a boxed mash potato again.


Scale

Ingredients

1 cup unsalted butter, cubed

4 lbs Yukon potatoes, peeled and cut into half or cubed

1 tablespoon Kosher salt, divided ( 1 teaspoon salt to add in the water, the rest to season)

2/3 cup whole buttermilk, warmed

1/2 teaspoon ground black pepper

GARNISH:

1/3 cup green onion


Instructions

Place butter in a small sauce pan and brown butter in a medium heat. Cook butter until it turns brown and has nutty aroma. About 8-10 minutes.

Place potato in a large Dutch oven. Add in water just enough to cover the potatoes. Add 1 teaspoon salt and cook the potato until tender.

When potato is ready, drain completely using a colander. Make sure that water is thoroughly drain by shaking the colander.

Return potato in the pan and cook in a medium heat and mixing until potato is dry.

Transfer potatoes in a big bowl and add salt ( start with 2 teaspoons), add half of the browned butter and add warmed buttermilk ( start with 1/4 cup) and mash potatoes until smooth. I prefer mine with little chunk in it.

Add in more buttermilk if the mash potato is to dry, add salt and season according to your liking.

Spoon into a bowl and drizzle with the remaining browned butter.

Garnish with green onion.


Notes

  • Add the buttermilk and salt slowly and season according to your liking. Adding the buttermilk might cause a mushy mash potatoes
  •  I say add the buttermilk until you achieve the consistency you desire.