Garlic brown butter mashed potatoes
Mashed potato is best when it contains an absurd amount of butter and cream. The answer is to just eat less of it.
Ingredients
1.5kg desiree potatoes, washed
150g butter
6 garlic cloves, thinly sliced
450ml thickened cream
¼ cup finely shredded parsley
Method
Step 1
Heat your oven to 180C fan-forced (200C conventional). Place the potatoes on a baking tray and roast for 2 hours until a small, sharp knife can enter and exit the potatoes easily.
Step 2
While the potatoes are cooking, heat 50g of butter in a small saucepan over medium heat and add the garlic slices. Cook for about 5 minutes until the garlic is browned, then remove the garlic with a slotted spoon. Add the remaining butter to the saucepan and heat until the butter turns a hazelnut-brown colour. Remove from the heat.
Step 3
When the potatoes are cooked, remove them from the oven and cut them in half. Holding the hot potatoes with a tea towel, scoop out the flesh and place it into a large saucepan. Reserve the skins for another purpose (they’re great roasted or fried until crisp).
Step 4
Mash the potatoes or pass them through a mouli, then add the cream and about ¾ of the brown butter. Season well with salt and beat the cream and butter into the potatoes with a wooden spoon until the mash is smooth. Transfer to a serving bowl. Combine the sliced garlic and parsley with the remaining brown butter, then spoon over the potatoes and serve.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
