This Is Going To Be On Our Christmas Menu
While thumbing through the January 2014 edition of Sunset Magazine and all the holiday menu recipes, this Browned Butter and Hazelnut Mashed Potatoes became a "we must make" for this years Christmas dinner. I think it's going to be a hit.
3 lb of Yukon gold or russet potatoes, unpeeled, cut into 1-in chunks
1 cup hazelnuts, coarsely chopped
1/2 cup unsalted butter
1 cup milk, warmed to steaming
1 container (7 oz.) plain Greek yogurt
2 tsp kosher salt and 1/2 tsp. pepper
1. Put potatoes in a large pot and cover with cold water. Cover and bring to a boil over high heat. Reduce heat to medium and cook until potatoes are tender when pierced about 15 minutes.
2. Meanwhile, in a large frying pan, cook hazelnuts over medium heat, stirring often, until fragrant, about 5 minutes. Add butter and cook, stirring frequently, until butter is golden brown, about 5 minutes. Pour hot hazelnut mixture into a bowl and set aside.
3. Mash hot potatoes. Add milk, yogurt, salt and pepper, mashing to blend. Transfer to a serving bowl and spoon about half the warm hazelnut mixture over the top; serve the rest on the side.