Brown Butter Mashed Potato Bake
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Cook time: 
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Serves: 4
 
Ingredients
  • 1kg yukon gold/russet potatoes, peeled and cut into halves
  • ½ cup unsalted butter
  • ½ cup sour cream
  • ¼ cup chopped fresh chives/spring onion
  • Salt and black pepper to season
Instructions
  1. Preheat the oven to 200 degrees C.
  2. Place the potatoes in a large pot of water over medium heat. Season the water with ½ tsp of salt.
  3. Bring the potatoes to a boil until they are fork tender.
  4. While the potatoes are cooking, heat the butter in a skillet over medium-low heat. Stir till you can see brown bits appear on the bottom of the pan. Cook just 1 minute longer and then turn off the heat.
  5. Drain the potatoes and return them to the pot. Use a ricer or mash the potatoes. Add in the sour cream, ¾ of the brown butter (reserve a bit for the top of the potatoes), the chives and salt and black pepper.
  6. Taste and season the potatoes with more salt if needed.
  7. Once the potatoes are well mixed, transfer them to a 8x8 inch baking dish.
  8. Top with more chives and drizzle the remaining brown butter on top.
  9. Bake for 20 minutes, until the mash is a bit crisp on top.
  10. Serve hot.
Recipe by Maya Kitchenette at https://mayakitchenette.com/brown-butter-mashed-potato-bake/