Mashed potatoes with pecan nut burnt butter

Mashed potatoes with pecan nut burnt butter

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
Special Occasion Christmas
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


Cooking Instructions

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


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


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


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.


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


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


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


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


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