Browned Butter and Hazelnut Mashed Potatoes
Elevate your mashed potato game with this luxurious recipe for Browned Butter and Hazelnut Mashed Potatoes. Creamy Russet potatoes are mashed to perfection and enriched with the golden, nutty richness of browned butter, while warm cream and milk create an irresistibly smooth texture. Toasted hazelnuts add a delightful crunch and subtle sweetness, making each bite a symphony of flavors and textures. Ready in just 40 minutes, this decadent side dish is perfect for holiday gatherings or an indulgent dinner at home. Garnished with vibrant fresh chives, it’s as visually stunning as it is delicious. Impress your guests with this gourmet twist on a comfort food classic!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 0.5 cups Unsalted butter
- 0.5 cups Heavy cream
- 0.25 cups Whole milk
- 0.5 cups Hazelnuts
- 1 teaspoons Salt
- 0.5 teaspoons Freshly ground black pepper
- 2 tablespoons Fresh chives (optional, for garnish)
Instructions
Peel the Russet potatoes and cut them into roughly 2-inch chunks. Rinse under cold water to remove excess starch.
Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, toast the hazelnuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until golden and fragrant. Allow them to cool slightly, then roughly chop and set aside.
In a small saucepan, melt the unsalted butter over medium heat. Continue cooking the butter, swirling the pan occasionally, until it turns golden brown and develops a nutty aroma, about 4-5 minutes. Remove from heat and set aside.
Warm the heavy cream and whole milk in a separate small saucepan over low heat. Do not let it boil.
Once the potatoes are tender, drain them thoroughly and return them to the pot. Place the pot over low heat for 1-2 minutes to evaporate any excess moisture.
Mash the potatoes using a potato masher or a ricer until smooth. Gradually mix in the warmed cream and milk mixture, followed by the browned butter.
Season the mashed potatoes with salt and freshly ground black pepper to taste. Stir in half of the toasted hazelnuts, reserving the rest for garnish.
Transfer the mashed potatoes to a serving dish. Sprinkle the remaining toasted hazelnuts on top, along with chopped fresh chives if desired.
Serve immediately and enjoy your Browned Butter and Hazelnut Mashed Potatoes!
Nutrition Facts
Calories |
2165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 2557 mg | 111% | |
| Total Carbohydrate | 215.1 g | 78% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 15.8 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 328 mg | 25% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 5207 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
