Servings: 6 servings
Calories: 410kcal
Equipment
- potato ricer or cheese grater
Ingredients
- 2 lbs russet potatoes peeled and cut to 1/2 inch cubes
- 16 tbsp butter 2 sticks cut into 1 inch cubes
- 1 cup oat milk or whole milk
- 2 cloves roasted garlic
- 2-3 sprigs rosemary
- 1 tbsp kosher salt plus more to taste
- beef tallow or canola oil enough to cover 1/4 inch of pan for frying potato peels
Instructions
- Start by peeling your potatoes. Cut them into 1-inch cubes and let them soak in cold water for 5-10 minutes to release their starch. Save your peels for later to fry them up for that added texture.
- In a light-colored skillet, melt 2 sticks of butter along with 2-3 sprigs of rosemary over medium-low heat. Once it begins to bubble, watch it closely until it turns a deep golden amber color (usually takes about 4-5 minutes).
- Grab a large pot and fill it with just enough water to cover the potatoes. Toss in your rinsed potato cubes and 1 tbsp salt. Bring to a boil and cook until tender and soft enough to break apart with a fork (about 20-25 minutes). Drain and let cool slightly for 2-3 minutes.
- Using a potato ricer or the fine side of a cheese grater, mash the potatoes to make them smooth and fluffy. Don't over mash them.
- Add in 5 tbsp brown butter, minced roasted garlic, 1 cup of unflavored oatmilk or whole milk, and a pinch of salt. Mix by folding with a wooden spoon or spatula not to release any more starch until everything is well combined.
- I like to use a medium-sized saucepan and all the beef tallow or canola oil if I'm just frying a small batch. It uses less oil but makes it deep enough to fry in (you want the oil to be 1/4 in deep). Heat your oil to 325F and fry the potato peels until golden brown and crispy (5-6 min). Let drain and lightly season with salt.
- Roughly chop the fried potato peels and sprinkle them on top of your mashed potatoes for that extra savory crunch. Drizzle the remaining brown butter on top (about 2 tbsp) and serve warm.
Notes
Storage: Store any leftovers in an air-tight food-safe container in the fridge for up to 3 days. Reheat in the microwave until warm throughout.
This will yield about 6-8 cups of mashed potatoes.
Nutrition
Calories: 410kcal | Carbohydrates: 32g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1429mg | Potassium: 664mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1018IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 2mg
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