Browned Butter and Hazelnut Mashed Potatoes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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The recipe for this really decadent looking dish was found in the Sunset Best Recipes 2010 cookbook. Ingredients:
3 lbs russet potatoes, unpeeled, cut into 1-inch chunks |
1 cup hazelnuts, coarsely chopped |
1/2 cup unsalted butter |
1 cup milk, warmed to steaming |
7 ounces greek yogurt |
2 teaspoons kosher salt |
1/2 teaspoon black pepper, freshly ground |
Directions:
1. In a large covered pot of cold water, bring potatoes to a boil over high heat, then reduce heat to medium & cook about 15 minutes or until potatoes are tender. Drain potatoes & leave them in the pot.
2. Meantime, in a large frying pan, cook hazelnuts over medium heat, stirring often, until fragrant, about 5 minutes.
3. Add butter to the nuts & cook about 5 minutes, stirring frequently, until butter is golden brown & flecked with brown bits & hazelnuts are dark brown, then pour hazelnut mixture into a bowl & set aside.
4. Mash the hot potatoes in the pot, then add milk, yogurt, salt & pepper, mashing to blend.
5. Transfer to a serving bowl, & spoon about half the warm hazelnut mixture over the top, serving the rest on the side.
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