These brown butter mashed potatoes are a rich, creamy and buttery twist on a classic side dish. They are so good on their own, you don't have to add anything!
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. So if you are looking to kick up your sides a notch, this brown butter mashed potatoes recipe should be on your list! And if you like some color, you can never go wrong with purple mashed potatoes.
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Ingredient Notes
- Russet potatoes - the best potatoes for creamy mashed potatoes as it has enough starch to work well.
- Sour cream - adds a little sourness to the dish that complements the browned butter. Greek yogurt is a good substitute for it.
- Unsalted butter - once browned, it adds a subtle nutty flavor to the mashed potatoes.
Step-by-Step Photos
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. While the potatoes are boiling, brown the butter in a saucepan.
Add the milk, sour cream, ¾ of the brown butter, salt and black pepper and mash the potatoes. Then use an electric mixer to beat until smooth and fluffy.
FAQs
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.
Best Potatoes for Mashed Potatoes
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.
Leftover Ideas
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:
- Mashed Potato Pancakes
- Mashed Potato Gnocchi
- Mashed Potato Balls
- Leftover Mashed Potato Muffins
- Mashed Potato Casserole
- Mashed Potato Waffles
Pro Tips/Recipe Notes
- 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.
- Drain the potatoes well to avoid a mushy, watery mess.
- 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 Side Dish 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, 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
- 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.
- Drain the potatoes well to avoid a mushy, watery mess.
- 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.
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