LITERALLY THE BEST BROWNED BUTTER MASHED POTATOES

OH. MY. GAWD. YOU GUYS… I DON’T EVEN WANT TO WASTE TIME WITH SOME INTRO. THESE MASHED POTATOES ARE QUITE POSSIBLY THE RECIPE OF THE YEAR FOR ME. ALL I HAVE TO SAY IT, MAKE THESE BROWNED BUTTER MASHED POTATOES THIS HOLIDAY SEASON. YOU’LL THANK ME LATER.

MOUTH WATERING BROWNED BUTTER MASHED POTATOES RECIPE

MASHED POTATOES ARE ONE OF MY ALL TIME FAVORITE FOODS. I’M NOT TALKING ABOUT THE INSTANT CRAP. I MEAN, I’LL EAT THEM. BUT… I’M TALKING FRESHLY MASHED, BUTTERY, CREAMY MASHED POTATOES.

SO YOU’RE PROBABLY ASKING YOURSELF, WHAT MAKES THIS RECIPE ANY DIFFERENT THAN THE OTHER BILLION I CAN FIND ON PINTEREST?

BROWNED. BUTTER.

IT SOUNDS SUPER FANCY, I KNOW. BUT IT’S LITERALLY SO EASY. BROWNED BUTTER ISN’T CRAZY. IT’S STILL JUST BUTTER.

BUT IT TAKES ANY RECIPE UP A NOTCH. I USE IT ALL THE TIME WHEN I’M MAKING PASTA, CHICKEN, SOUP, ETC.

IT GIVES ANY RECIPE A RICHER, NUTTIER FLAVOR. IT ONLY TAKES A FEW MINUTES TO MAKE AND IS SO, SO WORTH IT. ESPECIALLY WHEN YOU’RE MAKING A SPECIAL MEAL.

HOW TO MAKE BROWNED BUTTER

FIRST, GRAB A STICK (OR TWO) OF UNSLATED BUTTER.

1. Melt the butter: Heat a PAN oVER medium heat. whisking frequently.
2. KEEP WHISKING! KEEP AN EYE OUT for LITTLE brown specs IN THE BOTTOM OF THE PAN. Once THE BUTTER IS melted IT WILL foam up a bit.
3. ONCE YOU NOTICE THE BROWN SPECS FORMING, REMOVE THE BUTTER FROM THE HEAT.

HOW TO COOK YOUR MASHED POTATOES IN A PRESSURE COOKER OR NINJA FOODI

YOU CAN COOK YOUR POTATOES THE STANDARD WAY (IN BOILING WATER), OR YOU CAN USE A PRESSURE COOKER! I USE MY NINJA FOODI THAT ALSO HAS A PRESSURE COOKING SETTING.

YOU CAN ALSO USE A SLOW COOKER – CHECK OUT MY CROCK POT MASHED POTATOES TIPS HERE!

I LOVE USING MY NINJA FOODI / COOKING MASHED POTATOES IN A PRESSURE COOKER BECAUSE IT’S LITERALLY SO FAST AND EASY.

FOR EVERY 3 POUNDS OF POTATOES, YOU’LL WANT TO USE 1 CUP OF BROTH. I USE CHICKEN BROTH, BUT YOU CAN ALSO USE VEGETABLE BROTH!

Attach the pressure cooker lid (to the Ninja Foodi). make sure the nozzle is ‘sealed’.

Cook on high pressure using the pressure cooker function for 10 minutes. THE SAME APPLIES TO AN INSTANT POT.

Quick-release the steam after And then remove the lid.

NOW YOU’RE READY TO MASH AND ADD INGREDIENTS!

I LIKE TO USE MY KITCHENAID MIXER INSTEAD OF A MASHER – IT’S SO MUCH EASIER!

NOW… LET’S COMBINE EVERYTHING WE’VE LEARNED WITH A FEW MORE INGREDIENTS FOR LITERALLY THE BEST, MOST MOUTH WATERING BROWNED BUTTER MASHED POTATOES!

I swear, this is my new favorite holiday (ok so maybe year round) side dish!

LITERALLY THE BEST BROWNED BUTTER MASHED POTATOES

Ingredients

• 3 LBS POTATOES I LIKE YUKON GOLD OR RUSSET
• 1 CUP BROWNED BUTTER
• 4 CLOVES CRUSHED GARLIC
• 1/2 CUP GRATED PARMESAN CHEESE
• 1 CUP MILK

Instructions

• CUT YOUR POTATOES INTO CHUNKS. ADD CRUSHED GARLIC AND BOIL. OR, FOLLOW THE DIRECTIONS ABOVE TO COOK THEM IN AN INSTANT POT OR PRESSURE COOKER.
• PREP YOUR BROWN BUTTER AS YOUR POTATOES COOK. HEAT A PAN OVER MEDIUM HEAT AND MELT THE BUTTER. WHISKING FREQUENTLY UNTIL YOU SEE LITTLE BROWN SPECS FORM. REMOVE FROM HEAT.
• DRAIN YOUR POTATOES, OR REMOVE THEM FROM YOUR PRESSURE COOKER.
• ADD THE PARMESAN CHEESE, BROWN BUTTER & MILK. USE A MASHER, HAND BLENDER OR KITCHENAID MIXER UNTIL THE POTATOES ARE SMOOTH. ADD EXTRA MILK FOR A THINNER CONSISTENCY.
• TASTE TEST AND ADD SALT AND PEPPER IF DESIRED.
• TOP WITH CHOPPED PARSLEY AND A SPRINKLE OF PARMESAN! FOR AN ADDED TREAT, SERVE WITH AN EXTRA DRIZZLE OF BROWNED BUTTER OR GRAVY!

OTHER AMAZING HOLIDAY RECIPES!

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BUTTERY MUSHROOM AND SAUSAGE CROISSANT STUFFING

THE EASIEST WAY TO ROAST A TURKEY (YES, EVEN IF IT’S FROZEN)