Browned Butter and Hazelnut Mashed Potatoes

Browned Butter and Hazelnut Mashed PotatoesRecipe
Photo: Peden & Munk; Styling: Amy Wilson


Serves 8


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3 pounds Yukon Gold or russet potatoes, unpeeled and cut into 1-in. chunks
1 cup hazelnuts, coarsely chopped
1/2 cup unsalted butter
1 cup milk, warmed to steaming
1 container (7 oz.) plain low-fat Greek yogurt
2 teaspoons kosher salt
1/2 teaspoon pepper


Total: 30 Minutes

1. Put potatoes in a large pot and cover with cold water. Cover and bring to a boil over high heat. Reduce heat to medium and cook until potatoes are tender when pierced, about 15 minutes. Drain; return to pot.

2. Meanwhile, in a large frying pan, cook hazelnuts over medium heat, stirring often, until fragrant, about 5 minutes. Add butter and cook, stirring frequently, until butter is golden brown and flecked with brown bits and hazelnuts are dark brown, about 5 minutes. Pour hot hazelnut mixture into a bowl and set aside.

3. Mash hot potatoes. Add milk, yogurt, salt, and pepper, mashing to blend. Transfer to a serving bowl and spoon about half the warm hazelnut mixture over the top; serve the rest on the side.

Created date

October 2009

Nutritional Information

Calories 384
Caloriesfromfat 56 %
Protein 8.7 g
Fat 24 g
Satfat 10 g
Carbohydrate 34 g
Fiber 3.2 g
Sodium 326 mg
Cholesterol 40 mg