Brown Butter Parmesan Mashed Potatoes
Recipe by: Willow Bird Baking
Yield: 4-6 servings
Simply the best mashed potato recipe ever. And yes, I’ve tried Pioneer Woman’s epic mashed potato recipe, so that’s saying something. Brown butter just does WILD things to potatoes that you really must experience.
1 (28-ounce) bag Tasteful Selections Honey Gold Potatoes
1 teaspoon salt
4 tablespoons plus 1 tablespoons butter, divided
1/2 cup shredded Parmesan cheese, plus extra for topping
1 teaspoon finely chopped rosemary, plus extra for topping
1/4 cup heavy cream
more salt and pepper to taste
Preheat the oven to 350 degrees F. Place potatoes in a large saucepan or Dutch oven and run cold water over them until they are covered by at least an inch. Add 1 teaspoon salt. Place the pot on the stove over high heat and bring the water to a boil. Reduce to a simmer and cook for 12-15 minutes or until the potatoes are easily pierced with a knife.
In the meantime, brown the butter. Cook 4 tablespoons of butter over medium heat until it melts completely (it will sputter a bit as it does). Continue to cook, stirring often with a wooden spoon, until the butter begins to take on a hint of color. Begin stirring constantly, scraping the bottom of the pot as the butter cooks, so that it will cook to a deep brown. The butter can burn very quickly, so keep a close eye on it! Once the butter is deep brown, remove it from the heat and stir in the cream to warm it.
Drain the cooked potatoes and then return them to the pot over low heat. Mash them until they’re just broken down, letting the steam escape. Sprinkle the Parmesan cheese and rosemary over the potatoes, and then pour the brown butter and cream mixture over them. Use a strong wooden spoon to finish beating everything together. Don’t over-mash or the potatoes will become gluey. I like to leave mine a little chunky — no baby food over here! Taste and add salt and pepper as needed (I had to add about 1 1/2 teaspoons of salt, but definitely taste as you add — your Parmesan might be saltier than mine was). Spread the potatoes into a shallow, buttered 2-quart baking dish and top with the remaining 1 tablespoon of butter, cut into small cubes. Bake the potatoes until the butter melts and the potatoes are warm, about 20 minutes. Top with a little extra rosemary and Parmesan and serve immediately.