American groundnut mash with brown butter rosemary
Way better than mashed potatoes, this American groundnut mash features the savory boiled-peanut like flavor of American groundnuts (aka hopniss) and rosemary brown butter!
Servings 6
Equipment
- 1 food processor
- 1 carrot peeler
- 1 medium-large pot
- 1 SMALL sauce pan
Ingredients
- 2 pounds American groundnuts, weighed whole and uncooked
- 2 cups organic whole grass-fed milk (Alt: dairy-free alternative or veggie stock)
- 3/4 cup organic half-and-half (or add same amount of milk for less fat)
- 5 tbsp organic unsalted butter (for rosemary brown butter)
- 1/2 tsp salt (or to taste)
- 3 tbsp fresh rosemary, diced (or 1 tbsp dried)
Instructions
- Boil American groundnuts in water for 1 hour with skins on. Remove from water and let cool.
- While groundnuts are cooling, make rosemary brown butter. In small saucepan over low heat, add butter to pan. Once butter melts, keep a close eye and start stirring. Once butter begins bubbling, it won't be long until the milk solids begin to brown/toast. Once you see this reaction take place (see photo in article), remove from heat and immediately add diced rosemary, continuing to stir. Do NOT add rosemary at beginning or flavor will cook out. Strain and remove rosemary. Set brown butter aside.
- Peel American groundnuts with a carrot peeler, then cut them into ~1" chunks. Add all ingredients to pot and cook over medium heat for about 10 minutes, stirring to prevent sticking and scalding on bottom of pan. Remove from heat and let cool until ingredients are warm, not hot.
- Pour into food processor and blend until smooth and creamy mash is made. You may need to add more liquid (milk, half-and-half, or subtitute of your choice).
- Serve warm! If storing in fridge for later, reheat in microwave just before serving.