Mashed potatoes with pecan nut burnt butter

Mashed potatoes with pecan nut burnt butter

American
15 mins Prep · 40 mins Cook

If you’re gonna have a bowl of mashed potatoes on your festive table this season, let it be this one with a pecan burnt butter and a generous pour of double cream

Created by Spinneys
Prep time 15 minutes
Cook time 40 minutes
Serves 4
Cuisine American
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 495
Fat 21.8g
Saturates 10.8g
Protein 11.4g
Carbs 60.3g
Sugars 10.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Ingredients

Cooking Instructions

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1

To make the mashed potatoes, peel and cut the potatoes into chunk. Add the chunks to a large pot of well-salted water.

2

Bring to a boil and cook for 20-25 minutes or until falling apart.

3

Strain the potatoes and mash well. For extra-smooth mash, pass it through a sieve.

4

Stir in the milk and place over a medium heat. Cook, stirring occasionally until the potatoes have completely broken down and the mash is smooth.

5

Season well with the salt and white pepper. Set aside with the lid on and keep warm.

6

To make the pecan burnt butter, toast and chop the pecans.

7

Place the butter and pecans in a small saucepan and place over a medium heat.

8

Cook until the butter starts to brown, approx. 5-8 minutes.

9

Serve the mashed potatoes topped with the burnt butter and pecans.