OK, light may be too much, but this is a lighter version of the original Brown Butter Mashed Potatoes recipe.
But what makes it lighter? I have used much less butter and instead of using heavy cream, I added milk.
Let’s check the recipe!
- 2 pounds (around 1 kilo) potatoes, skin on and cut in medium cubes
- 5 tbsp unsalted butter
- ¾ cup milk
- Salt and pepper to taste
- Put the potatoes and some salt in a large saucepan and add water to cover the potatoes. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until the potatoes are tender when pierced with a knife, about 20 minutes. Drain well in a colander.
- Melt the butter over medium heat. Cook, stirring occasionally, until the butter foams and begins to brown. Remove from heat and transfer to a small bowl to help stop the butter from cooking further and perhaps burning.
- Mash the potatoes with the milk, salt and pepper. Fold in the butter but save 1 tbsp to put on top the mashed potatoes.
And as mentioned on the previous post, this is the perfect side for The Best and Easisest Ever Barbecued Pork Ribs!
The taste is amazing, and you won’t even notice that there is much less butter and no heavy cream!