{"id":4338,"date":"2022-06-11T10:30:00","date_gmt":"2022-06-11T14:30:00","guid":{"rendered":"https:\/\/thesaltedpotato.com\/?p=4338"},"modified":"2022-06-13T12:29:31","modified_gmt":"2022-06-13T16:29:31","slug":"irresistible-mashed-potatoes-with-warmly-spiced-brown-butter-ghee","status":"publish","type":"post","link":"https:\/\/thesaltedpotato.com\/irresistible-mashed-potatoes-with-warmly-spiced-brown-butter-ghee\/","title":{"rendered":"Irresistible Mashed Potatoes with Warmly Spiced Brown Butter\/Ghee"},"content":{"rendered":"\n

How Great are These Mashed Potatoes? Take One Bite and You’ll Have the Answer.<\/h2>\n\n

Mashed potatoes are probably one of the most beloved foods of all time. Everyone makes them. But they\u2019ve never been a particular favorite of mine. They\u2019ve always struck me as boring. I\u2019m happy with the first couple of bites, but after that, I\u2019m kind of over it. So, awhile ago I set out to make some that I would actually love and here they are. I first mash a couple pounds of potatoes, russets or Yukon Golds, with butter, cream, and salt, stir in some sliced scallions, cover them and put them to the side while I make the topping.\u00a0<\/p>\n\n

\"\"<\/figure>\n\n

I use the Indian technique for blooming spices in ghee, called tadka. When making my ghee I take it as far as I can go before burning the solids. I like mine to have the full flavor of the browned butter. I always use a pound of butter when making ghee because it keeps in a jar in the fridge for a long time and that way I\u2019ll always have it on hand. You can easily make only the required amount for this recipe – 4 tablespoons. I will include directions for making the ghee in the recipe.<\/p>\n\n

After melting the ghee in a small skillet, I add both black and brown mustard seeds and cook them until they pop. I then add smoked sweet paprika, let it cook for no longer than a minute before removing it from the heat, making sure it doesn\u2019t burn. After putting the potatoes into a serving bowl, I pour over the tadka, letting it pool in spots, and finish it with additional sliced scallions. I don\u2019t stir the tadka into the potatoes. I want everyone to get a small pool of the gorgeous browned butter in their serving.\u00a0<\/p>\n\n

In my humble opinion, these potatoes can\u2019t get any better. I never ever say that any particular recipe is the \u201cbest\u201d, and I won\u2019t do it now. But these potatoes? Well, I highly recommend you give them a try and let me know what you think.<\/p>\n\t\t\n\t\t\t

\n\t\t\t\t\"Irresistible\t\t\t\t
\n\t \n\t \t\n\t \t \n\t \t \n\t \t \n\t \t \n\t \t \n\t \t \n\t \t <\/g>\n\t \t<\/SVG>\n\t Print\n\t <\/a>\n\t \t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t\n\t\t

Irresistible Mashed Potatoes with Warmly Spiced Brown Butter\/Ghee<\/h2>\n\t\t\t\t\t\t\tRecipe by Ren\u00e9e Robinson\n\t\t\t\t\t\n\t\t\t