Roasted Herb Potato Whipped Butter
Roasted Herb Potato Whipped Butter
Ingredients
For the Roasted Potatoes
- 2 pounds Yukon Gold potatoes, diced into 1-inch cubes
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary, leaves finely chopped
- 2 sprigs fresh thyme, leaves finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Whipped Butter
- 28 ounces unsalted butter, softened
- 1/4 cup fresh chives, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/2 teaspoon flaky sea salt, plus more for garnish
- 1 teaspoon freshly ground black pepper
- cold water, as needed for chilling
Instructions
- 1
Preheat oven to 400°F. On a large baking sheet, toss the diced Yukon Gold potatoes with olive oil, chopped rosemary, chopped thyme, kosher salt, and 1/2 teaspoon freshly ground black pepper. Spread in a single layer.
⏱️ 5 min•🌡️ 400
- 2
Roast potatoes for 30 to 40 minutes, or until tender and golden brown, flipping halfway through. Remove from oven and let cool slightly.
⏱️ 35 min•🌡️ 400
- 3
In a medium-sized saucepan, gently melt the unsalted butter over low heat until just liquid. Do not brown.
⏱️ 5 min
- 4
Transfer the slightly cooled roasted potatoes and the melted butter to a heatproof glass bowl or the bowl of a food processor. Using an immersion blender or food processor, purée the mixture until it is completely smooth.
⏱️ 5 min
- 5
Prepare an ice bath by filling a larger metal bowl with cold water. Place the glass bowl containing the puréed butter mixture into the ice bath to begin cooling it down.
⏱️ 2 min
- 6
Once the butter mixture has cooled slightly (it should still be liquid but not scalding hot), add the finely chopped chives, finely chopped parsley, 1/2 teaspoon flaky sea salt, and 1 teaspoon freshly ground black pepper. Stir to combine.
⏱️ 5 min
- 7
Using a hand mixer, vigorously whip the butter mixture while it continues to cool in the ice bath. Continue whipping until the butter transforms into a light, airy, and creamy consistency, resembling whipped butter or a flavored spread. This may take 5 to 10 minutes.
⏱️ 10 min - 8
Transfer the whipped butter to a serving dish. Serve generously with warm bread, crackers, or as a topping for grilled meats or vegetables, and garnish with additional flaky sea salt as needed before enjoying.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Herb Potato Whipped Butter
Ingredients
For the Roasted Potatoes
- 2 pounds Yukon Gold potatoes, diced into 1-inch cubes
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary, leaves finely chopped
- 2 sprigs fresh thyme, leaves finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Whipped Butter
- 28 ounces unsalted butter, softened
- 1/4 cup fresh chives, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/2 teaspoon flaky sea salt, plus more for garnish
- 1 teaspoon freshly ground black pepper
- cold water, as needed for chilling
Instructions
- 1
Preheat oven to 400°F. On a large baking sheet, toss the diced Yukon Gold potatoes with olive oil, chopped rosemary, chopped thyme, kosher salt, and 1/2 teaspoon freshly ground black pepper. Spread in a single layer.
⏱️ 5 min•🌡️ 400 - 2
Roast potatoes for 30 to 40 minutes, or until tender and golden brown, flipping halfway through. Remove from oven and let cool slightly.
⏱️ 35 min•🌡️ 400 - 3
In a medium-sized saucepan, gently melt the unsalted butter over low heat until just liquid. Do not brown.
⏱️ 5 min - 4
Transfer the slightly cooled roasted potatoes and the melted butter to a heatproof glass bowl or the bowl of a food processor. Using an immersion blender or food processor, purée the mixture until it is completely smooth.
⏱️ 5 min - 5
Prepare an ice bath by filling a larger metal bowl with cold water. Place the glass bowl containing the puréed butter mixture into the ice bath to begin cooling it down.
⏱️ 2 min - 6
Once the butter mixture has cooled slightly (it should still be liquid but not scalding hot), add the finely chopped chives, finely chopped parsley, 1/2 teaspoon flaky sea salt, and 1 teaspoon freshly ground black pepper. Stir to combine.
⏱️ 5 min - 7
Using a hand mixer, vigorously whip the butter mixture while it continues to cool in the ice bath. Continue whipping until the butter transforms into a light, airy, and creamy consistency, resembling whipped butter or a flavored spread. This may take 5 to 10 minutes.
⏱️ 10 min - 8
Transfer the whipped butter to a serving dish. Serve generously with warm bread, crackers, or as a topping for grilled meats or vegetables, and garnish with additional flaky sea salt as needed before enjoying.
⏱️ 3 min