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Photo: Peden & Munk; Styling: Amy Wilson   Photo by: Photo: James Baigrie; Styling: Randy Mon

Browned Butter and Hazelnut Mashed Potatoes

Sunset JANUARY 2014

  • Yield: Serves 8
  • Total: 30 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 384
  • Calories from fat: 56%
  • Protein: 8.7g
  • Fat: 24g
  • Saturated fat: 10g
  • Carbohydrate: 34g
  • Fiber: 3.2g
  • Sodium: 326mg
  • Cholesterol: 40mg

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Browned Butter and Hazelnut Mashed Potatoes Recipe