Betty's Browned Butter Mashed Potatoes Recipe
Instructions
Place cup butter in a heavy saucepan over medium heat. Cook, stirring constantly, until butter begins to turn golden brownabout 8 minutes. Immediately remove from heat and pour into a Pyrex glass measuring cup. The butter will become overbrowned if allowed to sit in the hot saucepan. Reserve about 2 tablespoons of the browned butter in a Pyrex custard cup for use as a topping for the mashed potatoes when they are done. Place 4 pounds of peeled and sliced potatoes into a large pot and cover with water. Add 2 teaspoons salt and place over medium heat. When the potatoes come to a boil, reduce the heat and boil 20 minutes, or until tender. Drain the potatoes, discarding the potato water. Let potatoes sit for a few minutes, so that they will dry out a bit. Meanwhile, stir 1 teaspoon lemon juice into 1 1/4 cup milk. Now, mash the potatoes with a potato masher to desired consistency. Add browned butter (except for the 2 reserved tablespoons), 1 teaspoon salt, teaspoon white pepper, and about 1 cup of the lemon juice-milk mixture to the mashed potatoes. Stir until blended. You may add the leftover cup lemon-juice milk mixture and mash a bit more, if you choose. When the consistency is to your satisfaction, ladle the mashed potatoes into a nice serving bowl. Drizzle the reserved 2 tablespoons browned butter over the top. Absolutely delicious! Enjoy!!! --Betty
