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+ servings
Brown butter mashed potatoes on a white ceramic plate against a white marble table. The mashed potato is topped with crispy sage leaves and surrounded by sunlit glasses of water

Brown butter mashed potatoes (vegan option)

FODMAP friendly, gluten free, nut free, vegan adaptable
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling time 15 minutes
Course Side Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 1.5 kg Dutch cream or Sebago potatoes see notes
  • 150 g butter deep browned (or 100-130g vegan butter substitute)
  • 125ml + milk of choice I have used soy and lactose free full cream milk
  • Any aromatics or flavourings you fancy see notes
  • Salt to taste

Instructions
 

  • Salt a large pot of water and add the potatoes, whole and in their skins. Place over a medium high heat, pop the lid on, and cook for 20-30 minutes (size dependent) until the potatoes are completely cooked. This is super important for a smooth mash – any uncooked bits of potato will leave lumps.
  • Once the potatoes are completely cooked, remove them from the water and allow them to steam dry for 5-10 minutes.
  • While you’re waiting, brown the butter in a small saucepan over a low medium heat. It should reach a chocolate brown colour and be full of dark flecks. It should smell nutty and toasty, not burnt. Once browned, set aside.
  • Use gloves to peel the skins off each potato. They should slip off easily, but you can use a pairing knife to help. You can fry up the skins in some oil or butter for a crunchy no waste snack.
  • Place each skinned potato in a large bowl. If you’re using a potato ricer, go for gold. If you’re using a hand beater, mash the potatoes up with a large spoon first before going in with the hand beater.
  • Add the butter in increments so it has time to absorb into the potatoes. Then, using the butter saucepan, place the milk on the stove to warm for a couple of minutes. You can add some rosemary or sage to the milk to infuse it, if you’re feeling fancy.
  • Continue mashing the potatoes while you incrementally add the milk, allowing time for absorption.
  • Once the potatoes are completely mashed and smooth, add salt to taste (I generally use around 1 teaspoon, but add it incrementally because you can’t undo salt!)
  • If the potatoes need to be reheated, place them (in a heatproof bowl) over a small pot of water on a medium heat. Stir until heated through and serve.
Keyword brown butter, low fodmap
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