Restaurant-silky whipped potatoes finished with nutty brown butter. Make ahead and reheat without losing the texture.
Ingredients (serves 6–8)
- Yukon gold potatoes, peeled & chunked: 3 lb (1.36 kg)
- Unsalted butter: 10 Tbsp (140 g), browned
- Heavy cream, warmed: 1 cup (240 ml)
- Whole milk, warmed: ½ cup (120 ml)
- Kosher salt: 2 tsp (to taste)
- White pepper or black pepper: ½ tsp
- Optional: 2 garlic cloves, lightly smashed
Instructions
- Cover potatoes (and garlic, if using) with cold salted water; boil gently until very tender, 15–20 min. Drain well; return to pot on low heat 1–2 min to steam off moisture.
- Brown the butter in a small saucepan until golden and nutty; keep warm.
- Pass potatoes through a ricer or whip with a hand mixer on low.
- Stream in warm cream and milk; season with salt and pepper.
- Fold in brown butter. Adjust seasoning. Serve warm.
Pro Tips
- Warm dairy prevents gumminess.
- Make ahead: spread in buttered dish, cover; reheat at 325°F (165°C) 20–25 min, splash cream if needed.
FAQs
- Can I use russets? Yes; mix half russet, half Yukon for extra fluff.
- Dairy-free? Use vegan butter and warm unsweetened oat milk.
Approx. Nutrition (per serving, 8): ~260 kcal