BROWN BUTTER MASHED POTATOES (MICHAEL SMITH)
In the words of Michael Smith (one of my favourite Canadian chefs), "Everybody knows how good mashed potatoes are but if you really want to impress your friends and family try them with brown butter. You won't believe how much flavour is locked into a stick of butter but you will believe these are the best-mashed spuds you've ever had!". Enjoy!
Provided by Nif_H
Categories Mashed Potatoes
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut the potatoes into large chunks then steam, boil or microwave them until they're tender. Drain well.
- Meanwhile, toss the butter into a small saucepot and heat it until it melts over medium heat. Because butter contains as much as twenty percent water it will then begin to steam and foam. Once the water has evaporated the foam will subside and the butter's temperature will begin to rise. The milk fat solids that are one or two percent of the butter will then begin to brown.
- Continue watching as it begins foaming a second time. Swirl it gently, watching the colour, until it turns golden brown and releases the aroma of toasting nuts.
- Immediately pour the browned butter into a bowl to stop it from browning further.
- When the potatoes are tender mash in the butter, nutmeg and seasonings. Taste and season a bit more if needed. Then watch the bowl empty!
BROWN BUTTER AND SCALLION MASHED POTATOES
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.
MASHED BROWN POTATOES
Got some leftover mashed potatoes? Need something different to do with them? Have them in the morning with your bacon and eggs or even as a side dish. Even though the directions seem long, these are quick and easy to prepare. Sometimes I fry up a chopped onion to go with it. I'm showing the recipe to make just one patty. You can easily change the amount you make to suit your needs. I don't normally measure anything, but gave measurements for the purpose of this recipe.
Provided by CulinaryQueen
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Heat up a small fry pan (I use cast iron) over medium heat.
- Meanwhile, in a small bowl, mix well the potatoes, 1/2 teaspoons of flour, herbs, garlic powder, salt and pepper together with a fork.
- Gather up the potato mixture with your hands and form into a patty and flatten slighty.
- Holding the patty in the palm of your hand, sprinkle a bit of flour on the patty. (I use a shaker can) Gently pat the flour onto the patty, flip over and do the same with the other side.
- Add olive oil or butter (I sometimes use a bit of both) to the heated pan. When the oil is hot, gently place the patty into the pan. IMPORTANT: DO NOT MOVE THE PATTY AROUND. Let cook about 3-5 minutes.
- Using a spatula and a fork, gently flip the patty over to cook on the other side. The potato should be nicely browned. Again, DO NOT move it around in the pan. Cook for another 3-5 minutes until browned and heated through.
- Transfer to plate and cover with fried onions, if using.
- Enjoy!
- For Vegan omit butter.
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- Cook Potatoes: Cook the potatoes in salted water, covered, for 15-20 minutes or until fork tender. Drain and add to a large bowl.
- Make Brown Butter: Add the butter to a saucepan or skillet and melt over medium heat. Add the garlic, reduce the heat to medium-low and continue cooking until the butter begins to change color and turn golden brown and has a nutty aroma, about 4 to 5 minutes. Remove from heat. Strain it through a sieve. You can save the crispy garlic to serve with mashed potatoes.
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