Brown butter mashed potatoes elevate the classic side dish with a rich, nutty flavor that’s hard to beat. The browned butter adds a deep, caramelized aroma. Perfect for holidays, special occasions or weeknight dinners, they pair great with roasted meats or other veggies.
Let's be honest, whenever we have a main course, it is the protein that normally gets all the attention. But sometimes a good side dish can overtake it - from sweet corn pudding to goat cheese polenta.
But the king of all sides, especially during the holidays, is mashed potatoes.
And while I love some good old cream cheese mashed potatoes as a side, I thought I'd change it up by adding one of my favorite ingredients - brown butter.
Brown butter adds a slightly nutty flavor that just makes these potatoes addicting. And if you like some color, you can never go wrong with purple mashed potatoes.
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Why You Will Love These Mashed Potatoes
- Flavorful - They have a rich, nutty, buttery flavor with a slight tang coming from the sour cream.
- Holiday friendly - These mashed potatoes are perfect for everyday meals but truly stand out on special occasions like Thanksgiving and Christmas.
- Perfect for leftovers - Leftovers can be transformed into delicious dishes like potato pancakes, shepherd's pie or creamy potato soup, reducing food waste.
Ingredient Notes
- Russet potatoes - Their starchy texture ensures fluffy and creamy mashed potatoes. Cut into even cubes for consistent cooking.
- Garlic - Smashed garlic adds a subtle depth of flavor without overpowering the dish. Boil with the potatoes for a mellow taste.
- Whole milk - Room temperature milk blends more smoothly into the potatoes, ensuring a silky texture.
- Sour cream - Adds a little sourness to the dish that complements the browned butter.
- Unsalted butter - Once browned, it adds a subtle nutty flavor to the mashed potatoes.
- Salt and black pepper - Enhances the overall flavor.
- Italian parsley (optional) - Chopped parsley provides a fresh, herbaceous note.
Ingredient Swaps
As with any recipe, you can mix up some of the ingredients. Some variations include:
- While I typically opt for Russet potatoes in my mashed potato recipe, Yukon Golds are also a suitable choice.
- Replace fresh garlic with roasted garlic for a sweeter, richer flavor or garlic powder for a milder, easier option.
- I prefer sour cream for its tangy flavor, but Greek yogurt makes for a great alternative.
How to Make Brown Butter Mashed Potatoes
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: Place the potatoes and garlic in a large stockpot of cold salted water and bring to a boil for 15-20 minutes or until tender. Drain and place back in the pot.
Step 2: While the potatoes are boiling, brown the butter in a saucepan.
Step 3: Add the milk, sour cream, ¾ of the brown butter, salt and black pepper and mash the potatoes.
Step 4: Then use an electric mixer to beat until smooth and fluffy. Serve and top with the rest of the brown butter.
Recipe FAQs
You want to use a super starchy potato like Russets or Yukon Golds. If you use a waxier potato like Red Bliss, they won't break down enough or absorb the dairy.
Add the butter to the skillet over medium heat. Once the butter is melted, it will foam up and then subside.
This is when you watch carefully as lightly browned specks will start to form at the bottom of the pan. You will know the butter is ready when there is a nutty aroma. I suggest watching this video if you are still concerned.
To avoid a gummy, overstarched mess, mash the potatoes while they're dry but still hot. Also never use a food processor or blender. They usually overmash the potatoes.
However if for some reason yours became gluey, you can make a gratin instead by spreading the creamy mashed potatoes in a thin layer across a baking dish and topping with some butter, cheese and breadcrumbs. Bake to form a crispy top.
Yes although you only want to make 2 days ahead of time at a maximum. Proceed to mashing the potatoes and adding all of the ingredients. Transfer to a heat proof bowl and cover tightly with plastic wrap and place in fridge.
To reheat, poke about 10 holes in the plastic wrap, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through.
Taste and adjust seasoning, if needed. Transfer the mashed potatoes to a serving dish and sprinkle with the parsley. Serve hot.
You can place in an airtight container for 3-5 days in the fridge or in the freezer for 3 months.
If placing in the freezer, scoop out portions and place on a baking sheet and then freeze before transferring to a container or freezer bag.
Leftover Ideas for Mashed Potatoes
While it is hard to stop eating these mashed potatoes, you might have some leftovers at the end of the day. Some ideas to use them up include:
Pro Tips/Recipe Notes
- Chop potatoes into equal-sized cubes for uniform cooking.
- Start the potatoes in cold water, add salt, bring to boil and then reduce to simmer. If you start in hot water, the potatoes will cook unevenly.
- Use room temperature ingredients so they are absorbed more evenly by the potatoes.
- If you don't have sour cream, Greek yogurt makes for a good substitute.
- Do not overwork the potatoes. You want to mash/whip until just light and fluffy.
Other Recommended Mashed Potato Recipes
If you’ve tried this brown butter mashed potatoes recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Brown Butter Mashed Potatoes
Ingredients
- 5 lbs russet potatoes, peeled and cut into 1 inch cubes
- 4 garlic cloves, peeled and smashed
- 1 cup whole milk, at room temperature
- ½ cup sour cream, at room temperature
- 12 tablespoon unsalted butter (1 ½ sticks)
- 2 teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 tablespoon chopped Italian parsley (optional)
Instructions
- Place the potatoes and garlic into a large stockpot and cover with salted cold water. Bring the potatoes to a gentle boil and cook for 15-20 minutes or until tender. Drain the potatoes and garlic and add back to pot or large mixing bowl.
- While the potatoes are boiling, cook the butter in a medium saucepan over medium heat, stirring often, until it foams and has a nutty aroma, about 5-7 minutes. Remove from heat.
- Add milk, sour cream, ¾ of the brown butter, salt and black pepper and mash potatoes. After slightly mashed, beat with an electric mixer on medium speed until smooth and fluffy.
- Transfer the mashed potatoes to a serving dish. Top with remaining brown butter and some fresh herbs if desired.
Notes
- Chop potatoes into equal-sized cubes for uniform cooking.
- Start the potatoes in cold water, add salt, bring to boil and then reduce to simmer. If you start in hot water, the potatoes will cook unevenly.
- Use room temperature ingredients so they are absorbed more evenly by the potatoes.
- If you don't have sour cream, Greek yogurt makes for a good substitute.
- Do not overwork the potatoes. You want to mash/whip until just light and fluffy.
Allison says
The brown butter makes such a difference.
Ryan says
I agree!