Name: Greek Freak & Brown Butter Mashed Potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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

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

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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.