Browned Butter Mashed Potatoes

Browned Butter Mashed Potatoes

1/2 cup butter
4 large Yukon gold potatoes, peeled and cut into 2-inch pieces
Salt, to taste
1/4 cup buttermilk
1/4 teaspoon pepper
3 tsp minced fresh parsley

Cook butter in a 2-qt. heavy saucepan over medium heat, stirring constantly, 6 to 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 to 2 Tbsp. browned butter.

Bring potatoes, salt, and enough water to cover the potatoes to a boil in a saucepan over medium-high heat; boil until tender, about 15 minutes. Drain. Reduce heat to low. Return potatoes to Dutch oven, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry.

Mash potatoes with a potato masher to desired consistency. Stir in remaining browned butter, buttermilk, pepper, and more salt, if needed, stirring just until blended.

Transfer to a serving dish. Drizzle with reserved 1 to 2 Tbsp. browned butter. Garnish, if desired.

Note: 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° for 35 to 40 minutes or until thoroughly heated. Drizzle with reserved brown butter, and garnish, if desired.

This is a Southern Living recipe and it's very tasty!  The recipe also called for regular milk, but I omitted it, because I like my mashed potatoes thick and kind of lumpy.