{"id":1788,"date":"2009-09-25T16:44:26","date_gmt":"2009-09-25T22:44:26","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=1788"},"modified":"2009-09-25T16:44:26","modified_gmt":"2009-09-25T22:44:26","slug":"brown-butter-and-chive-mashed-potatoes","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/09\/25\/brown-butter-and-chive-mashed-potatoes\/","title":{"rendered":"Brown Butter and Chive Mashed Potatoes"},"content":{"rendered":"<p>I saw Julie and Julia a few weeks ago and thought it was great. \u00a0I loved the past and present switches and how their lives seemed to intertwine across decades. \u00a0Seeing this movie also increased my passion for cooking. \u00a0I love to cook. \u00a0I love to cook things I&#8217;ve never cooked before and I love to share food with people. \u00a0After Ben and I left the theater I was inspired and demanded that we go to the grocery store and get something to make for dinner. \u00a0There was just no way that a frozen pizza was going to do it for me that night.<\/p>\n<p>Since it was after 6 when the movie got out, we decided to grill steaks and make some quick side dishes. \u00a0Thank God for the\u00a0iPhone! \u00a0Without it I wouldn&#8217;t have been able to find this yummy mashed potato recipe on Epi. \u00a0Salad would have been another easy side, but I opted to make something a little more exciting;\u00a0saut\u00e9ed\u00a0green beans with toasted walnuts.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-1789\" title=\"potato6\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/09\/potato6.jpg?resize=479%2C306\" alt=\"potato6\" width=\"479\" height=\"306\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/09\/potato6.jpg?w=479 479w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/09\/potato6.jpg?resize=300%2C191 300w\" sizes=\"(max-width: 479px) 100vw, 479px\" data-recalc-dims=\"1\" \/><!--more--><\/p>\n<p>The potatoes were creamy and delicious with an incredible nuttiness from the browned butter and subtle onion flavor. \u00a0I halved the <a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/Brown-Butter-and-Scallion-Mashed-Potatoes-232995\" target=\"_blank\">recipe from epicurious<\/a> so make 4 servings. \u00a0I finished the potatoes quite a bit before the steaks were finished, so I kept them covered on the stove and they dried out a bit. \u00a0I added a little bit more whole milk and sour cream (maybe a tablespoon of each) before serving to make them creamier.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-1791\" title=\"potato4\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/09\/potato4.jpg?resize=200%2C158\" alt=\"potato4\" width=\"200\" height=\"158\" data-recalc-dims=\"1\" \/><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-1792\" title=\"potato3\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/09\/potato3.jpg?resize=200%2C158\" alt=\"potato3\" width=\"200\" height=\"158\" data-recalc-dims=\"1\" \/><\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-1790\" title=\"potato5\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/09\/potato5.jpg?resize=200%2C158\" alt=\"potato5\" width=\"200\" height=\"158\" data-recalc-dims=\"1\" \/><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-1793\" title=\"potato2\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/09\/potato2.jpg?resize=200%2C158\" alt=\"potato2\" width=\"200\" height=\"158\" data-recalc-dims=\"1\" \/><\/p>\n<p>I think these potatoes would be a good complement to an Asian marinated chicken or steak. \u00a0I also think that low fat milk and sour cream could be substituted. \u00a0You cannot, however, skimp on the butter! \u00a0The butter makes this a special dish and a nice change from an ordinary mashed potato.<\/p>\n<h3>Brown Butter and Chive Mashed Potatoes<\/h3>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-1795\" title=\"potato1\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/09\/potato1.jpg?resize=300%2C127\" alt=\"potato1\" width=\"300\" height=\"127\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/09\/potato1.jpg?resize=300%2C127 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/09\/potato1.jpg?w=500 500w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<ul>\n<li>2 \u00bd \u00a0lb yellow-fleshed potatoes such as Yukon Gold, peeled and cut into 1-inch pieces<\/li>\n<li>\u00bd \u00a0tablespoon salt<\/li>\n<li>\u00bd \u00a0cup whole milk<\/li>\n<li>1\/3 cup sour cream<\/li>\n<li>6 tablespoons unsalted butter<\/li>\n<li>1 bunch scallions, cut crosswise into 1\/2-inch pieces<\/li>\n<li>1\/4 teaspoon black pepper<\/li>\n<\/ul>\n<ol>\n<li>Cover potatoes with cold water by 2 inches in a 5- to 6-quart heavy pot and add 1 1\/2 teaspoons salt. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.<\/li>\n<li>Drain potatoes in a colander, then return to pot and cook over moderate heat, shaking pot occasionally, until dry, 1 to 2 minutes. Mash hot potatoes with masher or force through food mill into another pot, then cover to keep warm.<\/li>\n<li>Bring milk with remaining 1\/2 teaspoons salt just to a boil in a 1-quart saucepan, then remove from heat and stir into potatoes until combined. Stir in sour cream, then cover and keep warm.<\/li>\n<li>Cook butter in a 12-inch heavy skillet over moderately high heat, stirring frequently and scraping up brown bits, until foam subsides and butter is golden brown, about 8 minutes. Add scallions and pepper and cook, stirring, until slightly softened, about 2 minutes. Fold butter mixture into mashed potatoes and season with salt.<\/li>\n<\/ol>\n<p><em> <\/em><\/p>\n<p><em> <\/em><\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2009\/09\/25\/brown-butter-and-chive-mashed-potatoes\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>I saw Julie and Julia a few weeks ago and thought it was great. \u00a0I loved the past and present switches and how their lives seemed to intertwine across decades. \u00a0Seeing this movie also increased my passion for cooking. \u00a0I love to cook. \u00a0I love to cook things I&#8217;ve never cooked before and I love [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[5],"tags":[102,101,100,92],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-sQ","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/1788"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=1788"}],"version-history":[{"count":2,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/1788\/revisions"}],"predecessor-version":[{"id":1797,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/1788\/revisions\/1797"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=1788"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=1788"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=1788"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}