Roasted Chicken with Browned Butter Mashed Potatoes

2010 May/Jun

How can mashed potatoes be improved upon? With browned butter, of course! It adds a rich, nutty flavour to the potatoes, making them a great accompaniment to this roast chicken – or almost anything.



  • 1/2 c. kosher salt
  • 4 chicken breasts, bone in
  • butter


In a bowl that is large enough to hold all the chicken breasts, dissolve 1/2 c. kosher salt in enough cold water to cover the chicken. Submerge the chicken breasts in the water and allow them to sit for at least 2 hours or overnight in the fridge. When ready to cook, remove the chicken from the brine and pat it dry. Push a nugget of butter under the skin of each breast and place the breasts in a roasting pan. Sprinkle with salt and bake in a preheated 400°F oven about 30 minutes or until the juices run clear. While the chicken is baking, make the potatoes.



  • 4 large russet potatoes or other starchy potato
  • 1/2 lb. butter
  • 1/2 c. crème fraîche
  • 2 t. kosher salt
  • milk


In salty water, boil the potatoes, with their skins on, until tender. Drain and allow them to cool enough so that you can handle them. Remove and discard the skins and put the potatoes into a bowl while you prepare the browned butter.

Melt the butter in a small frying pan over medium-high heat and cook it until little brown bits begin to appear. Swirl the pan so the butter doesn’t burn and continue to cook it for about 30 seconds more. Remove the butter from the heat and, when the chicken is ready, pour it into the potatoes, making sure to get all the browned bits.

Mash the potatoes with the butter, crème fraîche and salt, adding only enough milk to moisten the mashed potatoes to as smooth a consistency as you like.

To serve: Put a generous dollop of mashed potatoes on each plate and top with sliced chicken breast. Drizzle with the juices from the roasting pan. Serves 4 to 6.