Browned Butter Mashed Potatoes

Ingredients

• 0.8 cup butter 
• 0.8 cup buttermilk 
• 0.5 cup milk 
• 8 servings parsley fresh
• 0.3 teaspoon pepper 
• 1 tablespoon salt divided
• 4 pounds yukon gold potatoes peeled cut into 2-inch pieces

Equipment

• bowl
• frying pan
• sauce pan
• oven
• potato masher
• dutch oven

Directions

1. 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.)
2. Remove and reserve 1 to 2 Tbsp. browned butter.
3. Bring potatoes, 2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium-high heat; boil 20 minutes or until tender.
4. Drain. Reduce heat to low. Return potatoes to Dutch oven, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry.
5. Mash potatoes with a potato masher to desired consistency. Stir in remaining browned butter, buttermilk, milk, pepper, and remaining 1 tsp. salt, stirring just until blended.
6. Transfer to a serving dish.
7. Drizzle with reserved 1 to 2 Tbsp. browned butter.
8. Garnish, if desired.
9. Note: To make ahead, prepare recipe as directed through Step
10. Place in a lightly greased 2 1/2-qt. ovenproof serving dish; cover and chill up to 2 days.
11. Let stand at room temperature 30 minutes.
12. Bake, uncovered, at 350 for 35 to 40 minutes or until thoroughly heated.
13. Drizzle with reserved brown butter, and garnish, if desired.