BROWN BUTTER DO-AHEAD MASHED POTATOES
There’s something about the nutty flavor achieved by browning butter that changes everything! The bonus here: these potatoes can be made up to 2 days before, and just reheated with some warmed cream or milk (or even hot stock) when ready to serve.
What you’ll need:
· Large pot for cooking potatoes
· Potato peeler
· Sharp knife
· Measuring cups
· 6 pounds russet or Yukon gold potatoes (I like to use a mix of both)
· Kosher or table salt
· 2 sticks unsalted butter
· 1 cup milk
· 1 cup cream
· ½ cup crème fraiche, sour cream or plain Greek yoghurt
· 1 package dry Ranch Dressing mix
· Bunch of chives, chopped fine
1. Wash, peel and quarter potatoes. Put in a large pot, cover potatoes with cold water and add a palm-full of salt.
2. Bring water to a boil. Reduce heat to medium low and simmer for 20-30 minutes until fork tender.
3. Drain potatoes in a colander, and return to the cooking pot to dry out, off the heat.
4. Meanwhile, in a saucepan, heat the butter over medium until brown and nutty. Hold onto the solids that form in the pan (tons of flavor there). Take off the heat and set aside.
5. In a small pan add 1 cup each of the milk and cream and heat on medium until simmering and steamy and then let sit on the lowest flame until ready to use.
6. Drizzle the potatoes with the brown butter and mash gently until mixed. Add half the Ranch Dressing mix and stir gently.
7. Now add the sour cream (or crème fraiche or yoghurt) and enough of the warmed milk/cream to achieve fluffy potatoes. Taste for texture and add more milk/cream as needed. Then taste for seasoning, and add more Ranch mix, salt and pepper as desired. Cover and refrigerate until ready to serve.
1. Mince chives
2. Heat ½ cup each of cream and milk. Transfer potatoes to a large pot, add the heated liquid, and reheat over medium low, stirring to prevent scorching
3. Transfer to a serving bowl and sprinkle liberally with chives.
4. Get out a pillow and blanket, turn up the fire, and enjoy your food coma. Doctor’s Orders!
The day after:
· Shape into potato balls, smash into discs, and saute in olive oil or butter until tops and bottoms form a crispy crust. Serve with breakfast proteins or the next night’s dinner.
· Use to top a shepherd’s pie filled with turkey, gravy and leftover vegetables
· Mix with flaked white fish (like cod), some sautéed garlic, salt and pepper. Shape into balls and bake at 350 or fry until browned. Drizzle with some browned butter and crispy sage leaves or sun-dried tomatoes. Bacala! Voila!
· Spread on a leftover roll, pile with turkey, cranberry, and some gravy for the ultimate post-turkey day déjà vu!