Burnt Butter Mashed Potatoes

This is an elegant twist on your average mashed potatoes and it’s worth the little bit of extra effort.

Start with 3 1/2lbs of white potatoes. When I’m cooking for the Pie’s family, who are all mashed potato fiends, I generally go with one large potato for each eater.

I don’t usually peel potatoes before mashing them because I like the texture of the skin but in this case I followed the recipe and peeled them up. Then I chopped them into smaller pieces and chucked them into a large pot with some salted water.

Simmer the potatoes for at least 25 minutes, or until they’re all soft and you can poke through them with a fork very easily. Drain the potatoes and put them back on the warm element before you start mashing them.

In a small pot on the side, dump about 1/2 cup butter and turn it to medium heat. Let that melt.

While it’s melting, add 1 cup milk and 1/4 cup sour cream to your mashed potatoes and mix that in.

By now your butter should be starting to fizz. Swish it around a bit but leave it alone for a little while longer.

When it starts to really foam up, you’re nearly there, and you’ll be able to see the butter start to caramelize and turn brown. Remove it from the heat.

Pour most of the butter into your mashed potatoes and stir to combine.

Then sculpt them into a nice serving shape and drizzle maybe 2 tablespoons of the butter on top. TADA!