Mashed Potatoes with Thyme Infused Brown Butter
Serves 8
Mashed Potatoes
- 5 lbs Gold Potatoes - cut into large chunks*
- 1/2 Cup Butter
- 1-1½ Cups Whole Milk
Brown Butter
- 1/2 Cup Butter
- 2-3 Thyme Sprigs
Mashed Potatoes
- In large pot, cover potatoes with water and boil just until a fork can be easily inserted into potatoes. Turn off burner, drain potatoes and return to pot. Add butter. Mash** to desired consistency. Stir in milk a half cup at a time until creamy.
Brown Butter
- Cut 1/2 cup butter into cubes. Melt butter in saucepan over medium heat then add the thyme. Stir continuously the entire time. Remove from heat once the butter has reached a golden brown color. (takes about 4-5 minutes). Remove and discard sprigs. (some thyme leaves will remain in butter.
Serving
- Transfer mashed potatoes to a serving dish. Pour brown butter over the top. Generously season with fresh cracked salt and pepper.
Notes
- *White or red potatoes work great too!
- **I use a manual potato masher. An electric hand mixer can also be used.
- Yields approximately 10 cups
