Brown Butter Mashed Potatoes
Inspired by techniques from NYT Cooking and Serious Eats.
This follows the classic buttery mash method, but the butter is browned to a nutty colour first, the milk is infused with thyme and garlic, and a pool of brown butter finishes the bowl.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Low sugars: 3.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 133 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large saucepan (at least 4 litres)
- colander
- potato ricer or food mill (or a masher)
- small saucepan
- flexible spatula
- light-coloured small saucepan
- heatproof jug
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 339 kcal |
| Protein | 6.2 g |
| Carbohydrate | 39.9 g |
| of which sugars | 4.3 g |
| of which free sugars | 0 g |
| Fat | 18.1 g |
| of which saturates | 11.3 g |
| Fibre | 4.6 g |
| Salt | 1.06 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
