Brown Butter Mashed Potatoes

To produce fluffy mashed potatoes, boil the potatoes whole in their skins
so
they will absorb less water. Then use a potato ricer. Place the cooked
potatoes in the ricer's perforated chamber, set the tool over a bowl and
squeeze
the handles. The potatoes emerge as fluffy, ricelike grains that blend
readily
with other ingredients, such as the brown butter used here.

12 Tbsp (1 1/2 sticks) unsalted butter
10 to 12 fresh sage leaves
Salt and freshly ground pepper, to taste
3 lb. small Yukon Gold potatoes, skins on and
left whole
3/4 cup milk

In a small saucepan over medium-high heat, melt 8 Tbsp (1 stick) of the
butter. When the foam subsides, add the sage leaves and fry until crisp,
about 3
minutes. Using a slotted spoon, transfer the sage leaves to paper towels
to
drain and season with salt. Reduce the heat to medium and continue cooking
the
butter until it is brown but not smoking, 2 to 3 minutes more. Pour into a
heatproof bowl and set aside.

Put the potatoes and 1 Tbsp salt in a large saucepan and add water to
cover
the potatoes by 1 inch. Bring to a boil over medium-high heat, reduce the
heat to medium and simmer until the potatoes are tender when pierced with
a
knife, about 15 minutes. Drain well in a colander.

Meanwhile, in a small saucepan over low heat, combine the remaining 4 Tbsp
(1/2 stick) butter and the milk and heat until the butter melts and the
mixture is hot, about 8 minutes.

Set a potato ricer over a large bowl and pass the potatoes through in
batches, removing the skins from the ricer as needed. Using a silicone
spatula, fold in the milk mixture and 4 to 5 Tbsp of the brown butter
until smooth. Season with salt and pepper. Transfer the potatoes to a
serving dish. Garnish with the sage leaves and drizzle with the remaining
brown butter. Serve immediately. Serves 8 to 10.

Williams-Sonoma Kitchen.


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