Browned Butter and Hazelnut Mashed Potatoes
The hazelnuts and browned butter turn ordinary mashed potatoes into something pretty unique.
Ingredients
- 3 lbs potatoes unpeeled and cut into 1 inch pieces
- 1 cup hazelnuts coarsely chopped
- 1/2 cup unsalted butter
- 1 cup whole milk warm
- 7 oz yogurt natural Greek yogurt preferred
- 2 tsp Kosher salt
- 1/2 tsp black pepper
Instructions
- 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.
- 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.
- 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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