Oops…I ate all the mashed potatoes before I took a picture! Not that my pics are very good but what’s a recipe without a picture? But I couldn’t wait knowing that Thanksgiving was only 3 days away. Yay!
I got the browned butter idea from Food and Wine magazine. I can’t say it overwhelmingly tastes like browned butter (which is probably for the best because I think I used a little less than you “should”). Regardless, there’s a delicious hint of it. You should also know that Scott and I love huge amounts of garlic, so feel free to cut it back if it’s not you’re thing. Another thing I did is that I used my Kitchen-Aid stand mixer. If you prefer to rice your potatoes or use a hand mixer, go for it. If you do have the Kitchen-Aid stand mixer use the timing/method described here (but with your own ingredients) http://www.tastebook.com/recipes/578636-CREAMY-MASHED-POTATOES. It worked great!
Just as a note this makes about 5 “side servings.”Using medium sized Yukon Golds or Red Potatoes, I go with the rule of 1 potato per person (or per serving). You can easily double, triple, etc this recipe to get what you need. A little “adding to taste” may be needed just because it’s hard to get the exact amount of potato every time.
One last note, if you’re making this for a big dinner, its good for a “make-ahead.” These can be reheated (covered with aluminum foil) in the oven the next day and they’re still delicious.
5 medium Yukon Gold or Red Potatoes
1/3 cup whole milk (warm this up a bit to keep your potatoes hotter)
1/3 cup sour cream
2 tbsp butter (Add another tbsp if you want a buttery flavor)
5 cloves chopped garlic (or roasted garlic) (Reduce amount to 2 if you don’t like a strong garlic taste)
1.5 tsp salt plus more for boiling potatoes (or to taste)
1/4 tsp pepper (or to taste)
1. Washed mashed potatoes well and place in a large empty pot.
2. Add water until potatoes are covered and add a few pinches of salt.
3. Bring to a boil, uncovered, and boil for ~ 20-25 minutes. When you stick a fork in the potato, it should be soft, but offer some slight resistance (as in they shouldn’t be super mushy)
4. Drain the potatoes and place back in pot (removed from cooking surface) to dry them out.
5. In the meantime, melt the butter in a small pan over medium heat. Once melted, allow to sit for approximately 4 minutes (until the butter is a nice golden color).
6. Mash up your potatoes without anything in them until fairly smooth (it’s ok to still have a few chunks at this point)
7. Add the browned butter, and remaining ingredients (sour cream, milk, garlic, salt, pepper).
8. Continue mixing until they have reached desired consistency