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.