Ingredients
Scale
For Mashed Potatoes
- 5 pounds Yukon Gold Potatoes, peeled and cut into 2-inch pieces
- 1 head celery root, peeled and cut into 2-inch pieces
- 1 bay leaf
- 2 garlic cloves, smashed
- 4 tbsp. Kosher salt, divided
- 2 cups half & half
- 1 stick butter
- 1/2 tsp. white pepper
For Brown Butter
- 2 sticks butter
- 1 tsp. MarnaMaria Spices & Herbs Thyme
Instructions
- In a large Dutch oven, combine potatoes, celery root, bay leaf, garlic cloves and 2 tbsp. Kosher salt.
- Add water until potatoes are covered and bring to a boil over high heat.
- Lower to a simmer and let cook until potatoes are fork tender, about 15 minutes.
- In a small saucepan, combine butter and half & half and 1 tbsp. Kosher salt until warmed and the butter is melted.
- Drain potatoes and return to Dutch oven. Mash potatoes while adding the half and half mixture as needed.
- Add white pepper and seasoning to taste with remaining Kosher salt.
- To make brown butter, in a shallow pan, combine butter and thyme.
- Melt butter over medium low heat so that the butter just bubbles around the edges of the pan and you begin to see foam forming on the surface.
- Let cook until the butter has turned a caramel brown color, about 5 minutes. Be careful not to overcook or burn the butter.
- Stir in half of the brown butter mixture into the mashed potatoes.
- Before serving, spoon over the remainder of the brown butter. over the mashed potatoes.
Notes
By the time we get around to mashed potatoes, the energy is running low and the stomach is ready to eat! Mashed potatoes are something that really are more tricky to make ahead than not, we like to do these at the last minute. We recommend making them in a Dutch oven, as it will hold the heat!
Keywords: Potatoes, Brown Butter, Thyme