Brown Butter Mashed Potatoes with Horseradish Gravy

Cut the potatoes into large chunks then steam, boil or microwave them until they’re tender. Drain well.

Meanwhile, toss the butter into a small saucepot and heat it until it melts over medium heat. Because butter contains as much as twenty percent water it will begin to steam and foam. Once the water has evaporated the foam will subside and the butter’s temperature will begin to rise past the boiling point of water. The milk fat solids that are one or two percent of the butter will then begin to brown. Keep a close eye on it as it foams. Swirl it gently, watching the color, until it turns golden brown and releases the aroma of toasting nuts. Immediately pour the browned butter into a bowl to lower its temperature and stop it from browning further.

Once the potatoes are tender, mash in the butter, nutmeg and seasonings. Taste, then season a bit more if needed. Serve and share then watch the bowl empty!

In a saucepan, over medium heat, gently brown the onions and garlic in the butter. Sprinkle in the flour and stir until it forms a paste. Add the wine, beef stock and cream and bring it all to a simmer. Continue cooking for a few minutes until the sauce thickens. Stir in the fresh thyme. Taste. Season with a sprinkle or two of salt and lots of freshly ground pepper, drizzle it over your favourite grilled steak, serve and share!