Creamy Mashed Potato With Burnt Butter
Master mashed potatoes with this easy recipe and take it to the next level with luscious burnt butter, crispy sage leaves and toasted slivered almonds.
Method
- Peel potatoes and cut into quarters. Cook in a large saucepan of boiling, salted water for 15 minutes or until soft when pieced with a knife.
- Drain potato and return to saucepan over a very low heat. Add 40g butter and milk and mash until smooth. Season, then transfer to a bowl.
- Heat remaining butter in a small saucepan over medium heat. When butter starts to foam, add sage and almonds, swirling pan for 3 minutes or until butter starts to brown. Spoon over mash and serve.
