Browned Butter Mashed Potatoes
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 4 lb Yukon gold potatoes, peeled and cubed
- ½ cup butter
- 3 cloves garlic, minced
- ½ cup heavy cream
- 1 cup shredded Parmesan cheese
Instructions
- Combine potatoes and water to cover in a large Dutch oven. Bring to a boil over medium-high heat; reduce heat, and simmer 12 minutes or until potatoes are tender. Drain, and return potatoes to pot.
- Meanwhile, melt butter in a skillet over medium heat. Cook 5 to 7 minutes or until butter is browned and smells nutty. Add garlic; cook 30 seconds.
- Add garlic-butter mixture to potatoes along with cream. Mash with a potato masher until desired consistency is reached. Stir in cheese. Season with salt and pepper, if desired.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
236
|
236
|
| Fat (g) | 10 | 10 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 7 | 7 |
| Carb (g) | 31 | 31 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 276 | 276 |
| T. Sugs (g) | 2 | 2 |
| A. Sugs (g) | 0 | 0 |
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