Mashed Kohlrabi With Brown Butter
['6 tablespoons unsalted butter', '1/3 cup blanched hazelnuts', '4 thyme sprigs', '1 pound russet potatoes, peeled, cut into 1-inch pieces', 'Kosher salt', '2 pounds kohlrabies, peeled, cut into 1/2-inch pieces', '1/3 cup heavy cream']
Heat butter in a small saucepan over medium. Cook hazelnuts until butter foams, then browns, about 5 minutes. Add thyme sprigs and cook until crisp, about 30 seconds. Immediately transfer to a bowl; spoon out nuts and coarsely chop.
Meanwhile, place potatoes in a large pot and pour in cold water to cover by 1". Season with salt; bring to a boil. Reduce heat and simmer until very tender, 10–12 minutes. Transfer to a large bowl. Return water to a simmer; cook kohlrabies until tender, 12–14 minutes. Drain and add to bowl with potatoes.
Heat cream in a small saucepan over medium until warm.
Pass potatoes and kohlrabies through potato ricer or food mill into a large bowl (alternatively, you can also use a masher). Stir in brown butter and warm cream; season with salt. Top mash with hazelnuts and crumble fried thyme over.
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