Bobby Flay's Mashed Potatoes with Hazelnut Sage Brown Butter
A Deeply Flavored Side Dish
Add some regional flair to your Thanksgiving table this year with celebrity chef Bobby Flay's Pacific Northwest-themed dishes. Try this recipe for Mashed Potatoes with Hazelnut Sage Brown Butter.
Place potatoes in large pot and cover with cold water by 2 inches above potatoes. Add1 tablespoon of salt and bring the potatoes to a boil over high heat and cook until soft, about 30 minutes. Drain well and process through a food mill to remove lumps, and then return the potatoes to the pot
Meanwhile in a small skillet, toast hazelnuts in a dry pan until toasty and fragrant, about 1 minute. Add the butter and melt over low heat. Add the sage and cook, stirring, until the butter is golden brown, 4-6 minutes. Add the warm butter mixture to the potatoes and mash until smooth. Season with salt and pepper to taste. Garnish with additional toasted, chopped hazelnuts and chopped parsley if desired.