How to make Brown Butter Mashed Potatoes

Step-by-step

1. Step 1

   Put the potato chunks into a large pan, cover with cold water by about 3 cm and add half the salt. Bring to a boil, then reduce to a steady simmer.

   Look for: The water moves gently and the pieces stay intact. Tip: Even chunks are more important than perfect shapes. Avoid: A violent boil breaks the outside before the centres soften.

2. Step 2

   Simmer for 18–22 minutes until a knife slides through the centre of the largest piece without resistance.

   Look for: The potatoes look fluffy at the edges but are not collapsing. Tip: Test the biggest piece, not the smallest. Avoid: Draining too early leaves hard lumps in the mash.

3. Step 3

   Drain well, return the potatoes to the hot pan for 1–2 minutes and shake gently so steam escapes.

   Look for: The surface looks dry and powdery rather than wet. Tip: Steam-drying is the difference between silky and watery mash. Avoid: Wet potatoes make loose, heavy mash.

4. Step 4

   Melt the butter in a small pan over medium heat until it foams, smells nutty and the milk solids turn deep golden. Remove from the heat immediately.

   Look for: The butter is amber with golden specks and smells like toasted hazelnuts. Tip: Swirl the pan so the milk solids brown evenly. Avoid: Black specks mean burnt butter and bitter mash.

5. Step 5

   Rice or mash the hot potatoes, then beat in the warm milk and cream followed by the brown butter.

   Look for: The mash is smooth, glossy and soft enough to fall from a spoon. Tip: Add liquid gradually; potatoes absorb differently. Avoid: Overworking releases starch and makes the mash gluey.

6. Step 6

   Season with salt, pepper or nutmeg, then serve hot with extra brown butter spooned over the top.

   Look for: The mash tastes buttery, savoury and gently nutty. Tip: Taste after the butter goes in, then adjust. Avoid: Seasoning only at the start leaves the final mash flat.