Browned Butter Mashed Potatoes
Browned butter adds a heavenly toasted nut taste and aroma to traditional mashed potatoes.
Recipe by Southern Living October 2007
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06/17/2017
Do I have to use a Dutch oven for this recipe?
11/27/2013
Best creamed potatoes ever!! Love the taste of the browned butter!! Will definitely make again!
09/25/2012
This is such a good recipe, I doubled it and ate it for a week without it ever getting hard. The butter makes it soft and a substitute of vinegar and milk instead of buttermilk worked fine. Will definitely make it again!
09/26/2010
kimber...you can always make buttermilk substitute...i do it all the time...1 cup regular milk and a couple of table spoons of vinegar or lemon juice...just watch it thicken up!
07/18/2010
While this sounds like a great recipe, should this really be listed under budget cooking? I don't use buttermilk on anything else but fried chicken and I don't make that much. Why buy something I don't use that much and wasted money. My husband and I only spend about $50 a week on groceries, as that is all we have for food. I want good, cheap, and quick recipes for what money I do have.
12/26/2008
I have many mashed potato recipes but this is, by far, my favorite. One very nice feature is that it's delicious as is without needing gravy or additional butter when served. It presents beautifully, doubles very well, and best of all, can be made ahead. You will love this recipe!
11/29/2008
The BEST mashed potatoes ever! I did add a couple of cloves of fresh mashed garlic to the cooking water, but the secrets to this recipe are the buttermilk and brown butter. I made them a day ahead and they reheated beautifully. I mixed in a little extra buttermilk to thin/fluff them up a bit. This recipe is a keeper! PS: I warmed the milk and buttermilk before mixing them into the potatoes.
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