Browned Butter and Hazelnut Mashed Potatoes

Rich, brown butter infused with the flavor of hazelnuts makes a decadent, but easy addition to mashed potatoes.

This recipe, and others like it, can be found in the article “33 Classic Thanksgiving Side Dishes.”

3 pounds Yukon Gold or russet potatoes, unpeeled and 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 low-fat Greek yogurt

2 teaspoons kosher salt

1/2 teaspoon pepper

Step 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. Drain; return to pot.

Step 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 and flecked with brown bits and hazelnuts are dark brown, about 5 minutes. Pour hot hazelnut mixture into a bowl and set aside.

Step 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.

Nutrition Facts

Amount Per Serving
Calories 384Calories from Fat 56

% Daily Value *
Total Fat 24g37%

Saturated Fat 10g50%
Cholesterol 40mg14%
Sodium 326mg14%
Total Carbohydrate 34g12%

Dietary Fiber 3.2g13%
Protein 8.7g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Browned Butter and Hazelnut Mashed Potatoes