Butter-Braised Mashed Potatoes
Milk Street published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
Fluffy mashed russet potatoes cooked directly in butter and a minimal amount of water, so the liquid evaporates rather than being drained. The generous butter coats the potato starch and helps prevent a gluey texture.
- Time
- 55 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 355 g
Weights are estimates. Together, the ingredients weigh about 2.41 kg before cooking, which is about 345 g per serving.
Steps
Warm the serving bowl in a low oven or by filling it with hot water, then emptying and drying it. Keeping the finished potatoes hot helps preserve their best texture.
Peel the russet potatoes and cut them into roughly 1-inch pieces. Rinse the cut potatoes thoroughly under cold water to wash away excess surface starch, which can make mashed potatoes gluey.
Place the rinsed potatoes in a wide 7- to 8-quart Dutch oven. Add the butter, water, and a generous amount of kosher salt.
Bring the mixture to a simmer over medium-high heat, then reduce the heat to maintain a steady simmer. Cover and cook until the potatoes are very tender when pierced with a knife, about 20 to 25 minutes.
Uncover the pot and continue cooking until the remaining water has evaporated and the potatoes are being gently coated in melted butter. Do not drain the pot; all the potato flavor should remain in it.
Remove the pot from the heat. Mash the potatoes directly in the Dutch oven with a potato masher until smooth or as coarse as you prefer and the liquid is fully incorporated. Do not stir aggressively, and do not add extra water after mashing, since overworking the potatoes can make them gluey.
Taste and adjust the salt. Transfer the mashed potatoes to the warmed serving bowl and serve immediately.
Notes
The source page is membership-gated and did not expose its ingredient list or complete directions in the supplied text. Quantities and some method details above are therefore reconstructed estimates from the visible description and the recipe title, not a definitive transcription. The source specifically recommends a wide 7- to 8-quart Dutch oven rather than a small or tall, narrow pot, because the surface area controls evaporation. For advance preparation, keep the potatoes warm and reheat gently before serving; texture is best when served hot.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 461
- Protein
- 5 g
- Carbs
- 45 g
- Fat
- 30 g
- Fiber
- 4 g
Where the calories come from
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