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Browned-Butter Mashed Potatoes

Scott Phillips

Servings: 4

Fragrant, nutty browned butter adds extra depth and dimension to your usual mashed potatoes. Try them with Salisbury Steak with Mushroom Gravy.


  • 1-1/2 lb. red potatoes, cut into 1-inch pieces
  • 6 Tbs. unsalted butter
  • kosher salt and freshly ground black pepper
  • chopped fresh chives

Nutritional Information

      Calories (kcal) : 270
      Fat Calories (kcal): 150
      Fat (g): 18
      Saturated Fat (g): 11
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 45
      Sodium (mg): 660
      Carbohydrates (g): 27
      Fiber (g): 3
      Protein (g): 3


  • Bring a pot of well-salted water to a boil. Add the potatoes and cook untilĀ  tender, about 20 minutes.
  • Meanwhile, in a 10-inch skillet, heat the butter over medium heat until the milk solids are browned, about 5 minutes.
  • Reserve 1/2 cup of the potato cooking water, and drain. Coarsely mash the potatoes in the skillet with the browned butter, moistening with a little cooking water if necessary. Stir in 3/4 tsp. salt and 1/4 tsp. pepper and serve garnished with chives.


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