Make-Ahead Mashed Potatoes With Browned Butter - cooking recipe

Ingredients

3/4 cup butter
4 lbs yukon gold potatoes, peeled and cut into 2-inch pieces
1 tablespoon salt, divided
3/4 cup buttermilk
1/2 cup milk
1/4 teaspoon pepper

Preparation

Bring the potatoes, 2 teaspoons salt, and water to a boil. While waiting for the potatoes to come to a boil, melt butter in a heavy saucepan over medium heat, stirring constantly for 6-8 minutes or just until butter begins to turn golden brown. Immediately remove pan from heat, and pour butter into a small bowl as butter will continue to get darker if it's left in the saucepan. From the small bowl, remove and reserve 2 tablespoons of the browned butter. Set aside to refrigerate for later use.
Boil potatoes 20 minutes or until tender. Drain. Reduce heat to low and return potatoes to the pan; cook, stirring occasionally, 3-5 minutes or until potatoes are dry.
Mash potatoes. Stir in browned butter from the small bowl (meaning all but the 2 tablespoons); buttermilk, milk, pepper, and remaining 1 teaspoon salt, stirring just until blended.
Place potatoes in a lightly greased ovenproof serving dish. Cover and chill up to 2 days. When ready to cook, let stand at room temperature 30 minutes. Bake uncovered at 350 for 40 minutes or until thorougly heated. (It took about 60 minutes when I doubled the recipe.) Microwave 2 tablespoons reserved brown butter to melt it; drizzle over potatoes.