Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup butter
- 4 lb Yukon Gold potatoes, peeled and cut into 2-inch pieces
- 1 Tbsp. salt, divided
- 3/4 cup buttermilk
- 1/2 cup milk
- 1/4 tsp. pepper
- Garnishes: fresh parsley, rosemary and thyme sprigs
Directions
Cook butter in a 2-qt heavy saucepan over medium heat, stirring constantly, 6-8 minutes or just until butter begins to turn golden brown.
Immediately remove pan from heat, and pour butter into a small bowl. Butter will continue to darken if left in saucepan.
Remove and reserve 1-2 Tbsp. browned butter.
Bring potatoes, 2 tsp salt, and water to cover to a boil in a large Dutch oven over medium high heat; boil 20 minutes or until fork tender. Drain. Reduce heat to low.
Return potatoes to Dutch oven, and cook stirring 3-5 minutes until potatoes are dry.
Mash potatoes with a masher to desired consistancy. Stir in remaining brown butter, buttermilk, milk, pepper and remaining 1 tsp. salt, stirring until just blended.
Transfer to a serving dish. Drizzle with reserved 1-2 Tbsp browned butter. Garnish, if desired.
Makes 6-8 servings.
To make ahead, prepare recipe as directed through step 3. Place in a lightly greased 2 1/2 Qt ovenproof serving dish, cover and chill up to 2 days. let stand at room temperature
30 minutes. Bake uncovered at 350 degrees for 35-40 minutes until heated through.
Drizzle with reserved butter and garnish.