Browned Butter Mashed Potatoes With Red Skin
Browned Butter Mashed Potatoes with Red Skin are silky, fluffy potatoes flavored with creamy browned butter, rosemary, Parmigiano-Reggiano, and garlic. Enjoy these delectable potatoes with your favorite holiday dishes or year round with weeknight dinners!
Servings: 8
Calories: 119kcal
Equipment
- 1 saucepan
Ingredients
- 3 lb red potatoes cut in half or quarters, skin on or peeled
- 8 tablespoon butter cubed
- 3 garlic cloves minced
- 1 tablespoon rosemary minced
- 1 cup Parmigiano-Reggiano grated
- 1 cup heavy cream or whole milk
- kosher salt or sea salt
- freshly ground black pepper
Instructions
- Boil potatoes - In a large pot, add peeled potatoes. Add enough water to cover the potatoes then bring the water to a boil. Cook for 20-25 minutes or until tender.3 lb red potatoes
- Make herbed brown butter - While the potatoes cook, make the herbed brown butter. Heat a skillet or saucepan on medium heat. Add the sliced butter to the pan and whisk as the butter cooks. The butter will start to melt and the milk solids will begin to separate in the pan. The butter will begin to foam then start to brown and form small brown flecks. When ready, the butter will be golden brown and have a nutty aroma. Keep a close eye on the butter as it can burn very quickly. Turn off heat and reserve 1 tablespoon of brown butter for garnish. Then, stir in the minced rosemary, garlic, and heavy cream. Turn the heat back on to medium-low and stir until combined and creamy. Once combined, remove from heat and set aside.8 tablespoon butter, 3 garlic cloves, 1 tablespoon rosemary, 1 cup heavy cream or whole milk
- Mash potatoes - Once the potatoes are cooked, strain them and immediately use a potato masher or process the potatoes through a potato ricer over a large mixing bowl.
- Mix mashed potatoes - Once the potatoes are mashed, fold in the hot herbed browned butter cream, Parmigiano-Reggiano, kosher salt, and pepper. If too dry, add warm heavy cream a quarter cup at a time until it reaches the desired consistency.kosher salt or sea salt, freshly ground black pepper, 1 cup Parmigiano-Reggiano
- Plate - Transfer to a serving bowl and drizzle with reserved brown butter. Serve immediately.
Video
Notes
Storage
- Refrigerate leftover red skin potatoes in an air-tight container for up to 3 days. Reheat leftover potatoes in a pan or dutch oven over low heat or microwave them in a microwave safe container until warm.
- Use a potato ricer to make the potatoes perfectly fluffy
- Since we are leaving the skin on, be sure to clean the potatoes well.
- Don't overcook the potatoes or they may have a gummy texture and be mushy. You can test for doneness by poking the potatoes with a fork.
- Don't over mash the potatoes or they can become sticky.
Nutrition
Calories: 119kcal | Carbohydrates: 27g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 31mg | Potassium: 774mg | Fiber: 3g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 15mg | Calcium: 17mg | Iron: 1mg