Brown Butter and Scallion Mashed Potatoes

“The most delicious mashed potatoes ever! The scallions provide sweetness, and the brown butter adds a nuttiness. Please follow ingredient amounts exactly...I know it may seem like a lot of scallions but its not.”
1hr 10mins

Ingredients Nutrition


  1. Cover potatoes with cold water by 2 inches in a 5-to 6-quart heavy stock pot and add 1 1/2 teaspoons salt.
  2. Bring to a boil, then reduce heat to a simmer, uncovered, until potatoes are tender, 10-15 minutes.
  3. Drain potatoes in a collander, then return to pot and cook over moderate heat, shaking pot ocasionally, until dry, 1 to 2 minutes.
  4. Mash hot potatoes with masher or force through food mill into another pot, then cover to keep warm.
  5. Bring milk with 1 1/2 teaspoons salt just to a boil in a 1-quart saucepan, then remove from heat and stir into potatoes until combined.
  6. Stir in sour cream, then cover and keep warm.
  7. Cook butter in a 12-inch heavy skillet over moderately high heat, stirring frequently and scraping up brown bits, until foam subsides and butter is golden brown, about 8 minutes.
  8. Add scallions and pepper and cook, stirring, until slightly softened, about 2 minutes.
  9. Fold butter mixture into mashed potatoes and season with salt.

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