Vegan Kartoffelstock mit Nussbutter (Mashed Potatoes with Brown Butter)

Ingredients

• 2 lb Potatoes
• 1/2 cup Plant-based milk
• 4 tablespoons Vegan butter
• 1/4 cup Hazelnuts
• 1 teaspoon Salt
• 1/4 teaspoon White pepper
• 2 tablespoons Fresh chives

Instructions

1. 1Peel the 2 lb of potatoes and cut them into quarters (approximately 1.5-inch / 4 cm pieces). Place the quartered potatoes in a large heavy-bottomed pot and cover them with cold water.
2. 2Bring the water to a boil over high heat (around 212°F / 100°C) and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
3. 3While the potatoes are cooking, melt the 4 tablespoons of vegan butter in a small saucepan over medium heat (around 300-325°F / 150-165°C). Continue cooking the vegan butter for 5-7 minutes, stirring occasionally, until it turns a deep golden-brown color and releases a rich, toasted aroma. Be careful not to let it burn.
4. 4Add the 1/4 cup of hazelnuts to the browned vegan butter in the saucepan and toast them lightly for about 1 minute, until they are fragrant and slightly darker in color.
5. 5Carefully drain the cooked potatoes using a colander, then return them to the large heavy-bottomed pot. Mash the potatoes using a potato masher until they are mostly smooth, then gradually add the 1/2 cup of plant-based milk, continuing to mash until the potatoes are creamy and free of lumps.
6. 6Pour the browned vegan butter and toasted 1/4 cup of hazelnuts into the mashed potatoes. Add the 1 teaspoon of salt and 1/4 teaspoon of white pepper, then stir everything together thoroughly until well combined. Finely chop the 2 tablespoons of fresh chives, garnish the mashed potatoes with them, and serve immediately while hot.

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