Browned Butter and Hazelnut Mashed Potatoes

Total Time
Prep 20 mins
Cook 20 mins

The recipe for this really decadent looking dish was found in the Sunset Best Recipes 2010 cookbook.

Ingredients Nutrition


  1. In a large covered pot of cold water, bring potatoes to a boil over high heat, then reduce heat to medium & cook about 15 minutes or until potatoes are tender. Drain potatoes & leave them in the pot.
  2. Meantime, in a large frying pan, cook hazelnuts over medium heat, stirring often, until fragrant, about 5 minutes.
  3. Add butter to the nuts & cook about 5 minutes, stirring frequently, until butter is golden brown & flecked with brown bits & hazelnuts are dark brown, then pour hazelnut mixture into a bowl & set aside.
  4. Mash the hot potatoes in the pot, then add milk, yogurt, salt & pepper, mashing to blend.
  5. Transfer to a serving bowl, & spoon about half the warm hazelnut mixture over the top, serving the rest on the side.
Most Helpful

The mashed potatoes were full of flavor, and the hazelnut-butter sauce made these elegant (not to mention adding the hazelnut flavor we adore). These were very easy to do. I warmed up the yogurt with the milk so the potatoes wouldn't cool off too much. Next time, I might add the yogurt and start with half of the milk to have thicker mashed potatoes. Made for Please Review My Recipe.

KateL July 31, 2011

Really enjoyed these. Only change I made was that I used 1 teaspoon of regular salt. The hazelnuts are really good. Great idea, and one to remember in the future. Served as a side dish for some mini meat loves tonight. Have to also mention that these are GREAT TASTING potatoes with flavor galore. Made for PRMR tag.

weekend cooker February 25, 2010