One of the biggest Thanksgiving struggles is finding out how to make food when you’re traveling to your Thanksgiving dinner. Do you make it there or do you make it beforehand and reheat it? Silver Spork understands the struggle, so we wanted to bring you a recipe that is easy to make ahead (and doesn’t lose any of its flavor). Make this recipe up to two days before hand and then relax in the days leading up to the holiday. No, seriously, just relax. The holidays should never be that stressful.
Browned Butter Mashed Potatoes
¾ cup butter
4 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
1 tablespoon salt, divided
¾ cup buttermilk
½ cup milk
¼ teaspoon pepper
Cook butter in a 2 quart 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 tablespoons browned butter.
Bring potatoes, 2 teaspoons salt, and water to cover to a boil in a large Dutch oven over medium-high heat; boil 20 minutes or until tender. 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, milk, pepper, and remaining 1 teaspoon salt, stirring just until blended.
Transfer to a serving dish. Drizzle with reserved 1 to 2 tablespoons browned butter. Garnish, if desired.
Note: To make ahead, prepare recipe as directed through Step 3. Place in a lightly greased 2 ½ quart 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.
Post by Ian Sims. Recipe from myrecipes.com.