Brown Butter Mashed Potatoes

To produce fluffy mashed potatoes, boil the potatoes whole in their skins so they will absorb less water. Then use a potato ricer. Place the cooked potatoes in the perforated chamber, set the tool over a bowl and squeeze the handles. The potatoes emerge as fluffy, ricelike grains that blend readily with other ingredients, such as the brown butter used here.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Brown Butter Mashed Potatoes
Review 1 for Brown Butter Mashed Potatoes
5 out of 5
5 out of 5
WatermelonIce
,Saratoga Springs
,UT
Utah
November 6, 2011
Ability level:Advanced
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? Yes
0points
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Very tasty if you can nail the browned butter part
November 6, 2011
These were very tasty but I messed up the browned butter part. I was following the directions which say to wait until the foam subsides but the foam on mine never did subside and I could tell that the butter was getting beyond done point so I just moved on with the recipe. The butter ended up burnt. But this is a true testament to the recipe... we STILL ate every last bite of it lol. Next time I will have to just stop the butter browning process prior to when the directions say to and see if I can nail it. Great flavor but it won't be at my Thanksgiving table until I figure it out. :)
Review 2 for Brown Butter Mashed Potatoes
5 out of 5
5 out of 5
amateurgourmetcook
Dayton, OH
May 5, 2010
Would You Recommend? Yes
-1point
0of 1found this review helpful.
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Delicious at Thanksgiving!
May 5, 2010
This is by far the best mashed potatoe recipe I've ever made or had. I made it last Thanksgiving and it is creamy and dreamy. Only drawback would be the calories.