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Brown Butter Mashed Potatoes with Nutmeg

Cook Time

20 minutes

Prep Time

10 minutes

Serves

Brown butter mashed potatoes with nutmeg is pure deliciousness. Nutty almost ‘buttered popcorn’ like flavour of the brown butter infuses the mash complimenting the warming aromatic spice of nutmeg, adding layers of complexity and a flavour combination that just can’t be beat.

Ingredients

1.5 kg /3.3 lb potatoes, peeled

3/4 cup salted butter

1/3 cup thickened heavy cream

3/4 cup whole milk

1/2 tsp ground nutmeg (from whole)

1 tbsp salt + extra

1/2 tsp cracked black pepper

Instructions

Bring the water to a boil, and boil the potatoes for 10-15 minutes or until you can pierce them with a fork with no resistance.
Meanwhile, add your butter to a small pot or pan, cook on a medium heat until the butter begins to foam, and little brown specs appear. Transfer to a jug.
In the same pot, add the milk and cream, heat until warmed.
Drain the potatoes, let the steam escape for about a minute, then pour the potatoes back into the pot.
Add 1/2 cup of the brown butter (leaving about 1/4 cup for topping), the milk and cream mixture, 1/2 tsp nutmeg, and a good pinch of salt and pepper. Mash with a potato masher until smooth.
Then using a whisk, on a low/medium heat whisk the potatoes for about 20 seconds. This will make them lighter and fluffier. Be careful not to over whisk.
Taste your mash and adjust seasoning, adding a pinch of salt at a time, then stir through. Do this until perfectly seasoned. This deserves its own step. Good mash is seasoned well.
Serve into bowls or into a big serving bowl, create a swirling pattern with your spoon, then pour over the remaining brown butter, finish with a little more cracked pepper and a pinch of nutmeg.