Browned Butter and Hazelnut Mashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 pounds yukon gold or russet potatoes, unpeeled and cut into 1-in. chunks |
1 cup hazelnuts, coarsely chopped |
1/2 cup unsalted butter |
1 cup milk, warmed to steaming |
1 container (7 oz.) plain low-fat greek yogurt |
2 teaspoons kosher salt |
1/2 teaspoon pepper |
Directions:
1. Put potatoes in a large pot and cover with cold water. Cover and bring to a boil over high heat. Reduce heat to medium and cook until potatoes are tender when pierced, about 15 minutes. Drain; return to pot.
2. Meanwhile, in a large frying pan, cook hazelnuts over medium heat, stirring often, until fragrant, about 5 minutes. Add butter and cook, stirring frequently, until butter is golden brown and flecked with brown bits and hazelnuts are dark brown, about 5 minutes. Pour hot hazelnut mixture into a bowl and set aside.
3. Mash hot potatoes. Add milk, yogurt, salt, and pepper, mashing to blend. Transfer to a serving bowl and spoon about half the warm hazelnut mixture over the top; serve the rest on the side.
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