Brown butter has such a wonderful rich and nutty flavor. I have been on a bit of a brown butter kick, making cookies and pumpkin layer cake with it. The brown butter makes regular mashed potatoes, even more decadent.
2 pounds(4 medium sized) yukon gold or yellow potatoes-I like leaving the peel on but you can peel them if you like.
8 tablespoons, 1/2 cup or 1 stick of unsalted butter melted and browned: in a medium pot, melt butter over medium low heat. It will heat, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom of the pot as you do. Don’t take your eyes off the pot- you may be impatient for it to start browning, but the period between the time the butter begins to take on color and the point where it burns is often less than a minute. As soon as the butter takes on a nutty color, turn the heat off.
1 cup buttermilk
1-2 teaspoons salt
Freshly ground black pepper
1. Cut potatoes in half and place in a medium sized pot and cover with hot water. Bring to a boil over high heat and once it is boiling, reduce the heat to a simmer. Cook for 20-30 minutes, depending on the potato size. The potatoes are ready when a paring knife can be inserted into the potato with little resistance.
2. Now drain the potatoes of all the water, mash them(skins and all) a little and add the browned butter, buttermilk, salt and pepper to taste. Continue mashing until they are smooth and fluffy. Taste and add more seasoning if necessary and serve.