Brown Butter Parmesan Mashed Potatoes
Brown Butter Parmesan Mashed Potatoes

Brown Butter Parmesan Mashed Potatoes



Recipe by: Willow Bird Baking
Yield: 4-6 servings

Simply the best mashed potato recipe ever. And yes, I’ve tried Pioneer Woman’s epic mashed potato recipe, so that’s saying something. Brown butter just does WILD things to potatoes that you really must experience.

Ingredients:
1 (28-ounce) bag Tasteful Selections Honey Gold Potatoes
1 teaspoon salt
4 tablespoons plus 1 tablespoons butter, divided
1/2 cup shredded Parmesan cheese, plus extra for topping
1 teaspoon finely chopped rosemary, plus extra for topping
1/4 cup heavy cream
more salt and pepper to taste

Directions:
Preheat the oven to 350 degrees F. Place potatoes in a large saucepan or Dutch oven and run cold water over them until they are covered by at least an inch. Add 1 teaspoon salt. Place the pot on the stove over high heat and bring the water to a boil. Reduce to a simmer and cook for 12-15 minutes or until the potatoes are easily pierced with a knife.

In the meantime, brown the butter. Cook 4 tablespoons of butter over medium heat until it melts completely (it will sputter a bit as it does). Continue to cook, stirring often with a wooden spoon, until the butter begins to take on a hint of color. Begin stirring constantly, scraping the bottom of the pot as the butter cooks, so that it will cook to a deep brown. The butter can burn very quickly, so keep a close eye on it! Once the butter is deep brown, remove it from the heat and stir in the cream to warm it.

Drain the cooked potatoes and then return them to the pot over low heat. Mash them until they’re just broken down, letting the steam escape. Sprinkle the Parmesan cheese and rosemary over the potatoes, and then pour the brown butter and cream mixture over them. Use a strong wooden spoon to finish beating everything together. Don’t over-mash or the potatoes will become gluey. I like to leave mine a little chunky — no baby food over here! Taste and add salt and pepper as needed (I had to add about 1 1/2 teaspoons of salt, but definitely taste as you add — your Parmesan might be saltier than mine was). Spread the potatoes into a shallow, buttered 2-quart baking dish and top with the remaining 1 tablespoon of butter, cut into small cubes. Bake the potatoes until the butter melts and the potatoes are warm, about 20 minutes. Top with a little extra rosemary and Parmesan and serve immediately.

8 Comments on Brown Butter Parmesan Mashed Potatoes

  1. Judi
    November 25, 2014 at 6:31 am (3 years ago)

    I never thought of ice packs that way! You are a wonderful teacher. 🙂

    And those potatoes look delish! (I cannot WAIT for Thanksgiving!)

    Reply
  2. Amy @ A Healthy Life For Me
    November 25, 2014 at 7:49 am (3 years ago)

    I agree with you Gold Potatoes make the best mashed potatoes and don’t worry about calories, just enjoy!

    Reply
  3. Nona
    November 25, 2014 at 9:35 am (3 years ago)

    I wish you had been my middle school teacher!!

    Reply
  4. Stephy
    November 25, 2014 at 1:59 pm (3 years ago)

    You are such a kind-hearted woman. Your students are so very lucky to have you in their lives! Middle-school years can be really difficult, and I am certain that you personally take the sting out of it for all of your students.

    Reply
  5. Debbie
    November 27, 2014 at 12:34 pm (3 years ago)

    Julie, I feel blessed just reading this! As an elementary school principal this touched my heart.
    Happy Thanksgiving.

    Reply
  6. Sandra+ @Mono+Co
    December 1, 2014 at 9:24 pm (3 years ago)

    What a great idea, I’m gonna try this with ghee!

    Reply
  7. Thalia @ butter and brioche
    December 1, 2014 at 11:18 pm (3 years ago)

    Love mashed potatoes – never tried a brown butter version before though, definitely a recipe I need to test!

    Reply

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