A few extra minutes will make all the difference with this easy recipe.
Heather Scholten, Spiceology Co-Founder and the woman behind Farmgirl Gourmet, shares this keeper recipe that’s some seriously savory, herby and whipped deliciousness.
Our Greek Freak Mediterranean blend with mix of herbs, garlic, dried onion, sun-dried tomato, a touch of chili pepper, and orange peel powder adds the perfect pops of flavor in these creamy and dreamy taters.
Greek Freak & Brown Butter Mashed Potatoes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings 1x
Ingredients
Scale
- 3 lbs russet potatoes, peeled and cut into chunks
- 6 tablespoon salted butter, plus 2 tablespoons
- ½–¾ cups buttermilk, warmed slightly
- 1–2 tablespoons Spiceology Greek Freak
- Salt & pepper, to taste
Instructions
- Bring a large stock pot of water to a boil. Salt and add the potatoes. Boil until fork tender, about 15 minutes. Drain.
- In a small saucepan, add the butter and heat over medium heat. Stir constantly. The butter will begin to foam and sizzle, keep stirring. In about 5 minutes the butter will turn a gold brown and the milk solids will have fallen to the bottom. Remove from the heat and set aside.
- Run the potatoes through a food mill or potato ricer into a large bowl. Add 2/3 of the browned butter, buttermilk, and Spiceology Greek Freak. Stir to combine. Add more milk if the potatoes are not creamy enough.
- Drizzle the top with the remaining browned butter and a sprinkle of Spiceology Greek Freak. Serve immediately.
