Brown Butter Cheddar Mashed Potatoes

Another great addition to a Thanksgiving feast! The brown butter adds an almost nutty element to these potatoes and the cheddar adds a sharp bite that work together really well. They are super rich and indulgent! 

Brown Butter Cheddar Mashed Potatoes 

Ingredients 

2 ½ Ibs Potatoes

4 oz Cultured, Salted Butter

4 oz White Cheddar Cheese

¼ cup Grated

Romano Cheese

¼ cup Cream

1 bunch Chives

Directions 

• Fill a large pot ¾ of the way up with salted water; cover and heat to boiling on high.
• Wash and dry the fresh produce.
• Medium dice the potatoes.
• Thinly slice the chives.
• Grate the cheddar on the large side of a box grater.
  Cook the potatoes
• Add the diced potatoes to the pot of boiling water. Cook 20 to 22 minutes, or until tender when pierced with a fork. Turn off the heat.
• Drain thoroughly and return to the pot.
• Meanwhile, in a medium pan, heat the butter on medium-high until melted.
• Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted).
• Turn off the heat.
• To the pot of cooked potatoes, add the brown butter, cream (shaking the packet before opening), and grated cheddar. Season with salt and pepper.
• Using a fork (or potato masher), mash to your desired consistency. Taste, then season with salt and pepper if desired.
• Serve the mashed potatoes garnished with the sliced chives and romano.