Browned Butter Mashed Potatoes
  • Servings: 6
  • 3 to 4 lb. unpeeled, red potatoes, quartered
  • 1/3 to 1/2 cup sour cream (adjust as necessary)
  • 3 oz. Romano cheese
  • 1 to 2 teaspoons fresh, minced garlic
  • 2 teaspoons horseradish
  • 1 Tablespoon dried parsley leaves
  • 1 teaspoon onion powder
  • 1 stick of butter, cooked in a skillet until golden brown
  • coarse sea salt
  • freshly ground black pepper
  1. Bring large pot of potatoes, covered with water, to boil. Cook until tender (about 45 minutes.) Drain well. Place in a large mixing bowl. Mix with the sour cream, cheese, garlic, horseradish, parsley and onion. Mash with a potato masher or electric mixer. Add a little buttermilk or whole milk if the potatoes seem too thick, and to make the mashing a bit easier, if you wish.
  2. Transfer potatoes to individual serving bowls and drizzle some of the browned butter over each serving. Salt and pepper to taste.