There’s something magical about Brown Butter Mashed Potatoes: fluffy, creamy, and deeply savory, with a toasty richness that takes this classic side to a whole new level. Yukon Gold potatoes set the stage with their natural smoothness, while the brown butter infuses every spoonful with a nutty aroma and golden hue. Whether you’re serving them for a special holiday or a weeknight dinner, this dish invites enthusiastic seconds every time, sending comfort straight to the heart—and the tastebuds!

Brown Butter Mashed Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Brown Butter Mashed Potatoes lies in their simplicity; just a handful of staple ingredients come together to create a dish that feels both timeless and a little bit fancy. Each ingredient has a clear job, from bringing creaminess to adding depth, ensuring every bite sings with flavor.

Yukon Gold potatoes: Their naturally buttery texture and golden color make them ideal for ultra-creamy mashed potatoes.
Unsalted butter: Browning transforms regular butter into a caramelized, nutty marvel core to this recipe’s flavor.
Whole milk: Warmed milk helps the potatoes mix up smoothly and creamy, never gluey.
Heavy cream: For that luxurious, silky richness you crave in really great mashed potatoes.
Salt and black pepper: Essential seasonings that amplify all the other flavors without overpowering.
Chopped fresh chives or parsley (optional): Brings fresh color and a delicate, herbal zing to the finished dish.

How to Make Brown Butter Mashed Potatoes

Step 1: Boil the Potatoes

Start by placing your peeled and chopped Yukon Gold potatoes in a large pot, then cover with cold water. Add a generous pinch of salt—this is your chance to season them from the inside out. Bring it all to a gentle boil, reduce the heat, and let the potatoes simmer until they’re perfectly fork-tender, around 15 to 20 minutes. Once done, drain well and return them to the pot for a minute or two to steam dry, which helps the mashed potatoes turn out fluffy instead of watery.

Step 2: Brown the Butter

While the potatoes cook, it’s time for the star: brown butter. In a medium saucepan, melt the unsalted butter over medium heat. It will foam and sizzle before turning a warm, amber color. Swirl the pan occasionally and watch closely as the milk solids toast and impart that signature nutty aroma—this takes about 5 to 7 minutes. Once golden and fragrant, pull the pan off the heat. If you prefer a milder flavor, pour off the clear brown butter and leave the dark bits, or stir it all in for deepest nuttiness.

Step 3: Mash the Potatoes

Use a potato masher or ricer to break down the potatoes right in the pot. This is where you can get them as smooth or as rustic as you like. No need for fancy tools—just mash until you reach your perfect consistency!

Step 4: Add Dairy for Creaminess

Gradually pour in the warmed milk and heavy cream, stirring as you go. This gentle process ensures your Brown Butter Mashed Potatoes stay pillowy soft, never dense. Taste as you mix—you’ll instantly notice the silkiness coming together.

Step 5: Stir in the Brown Butter and Finish

Drizzle that golden brown butter all over your mashed potatoes, stirring to combine every glorious drop. Now’s the moment to season generously with salt and pepper. For an extra burst of color and fresh flavor, sprinkle in chopped chives or parsley. Give everything a final stir, ready to transfer into your favorite serving bowl.

How to Serve Brown Butter Mashed Potatoes

Garnishes

A sprinkle of fresh chives or chopped parsley on top of your Brown Butter Mashed Potatoes not only enhances their visual appeal but adds a hint of brightness to balance the richness. For even more flair, consider a dusting of cracked black pepper or a few curls of extra browned butter drizzled over just before serving.

Side Dishes

Brown Butter Mashed Potatoes pair effortlessly with roasted chicken, juicy steak, or holiday classics like glazed ham and turkey. They’re also fabulous with mushroom gravy, crispy Brussels sprouts, or buttery green beans—think of them as the ultimate canvas for all your favorite comfort food mains.

Creative Ways to Present

Try piping the mashed potatoes into individual ramekins, topping them with a little extra brown butter and a quick broil for fancy dinner vibes. Or swirl them in a large serving bowl and finish with a crack of smoked salt for rustic tableside charm. No one can resist a dramatic buttery swirl!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. Brown Butter Mashed Potatoes will stay fresh and creamy for up to 3 days—just smooth the top before sealing to prevent them from drying out.

Freezing

Mashed potatoes freeze remarkably well with a high fat content like this recipe. Spoon cooled potatoes into a freezer-safe container, pressing plastic wrap against the surface to minimize freezer burn, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, gently warm the potatoes on the stovetop over low heat, stirring in a splash of milk or cream to revive their creaminess. Alternatively, microwave in short bursts, stirring between each until piping hot. A fresh drizzle of brown butter just before serving makes them taste just-made again!

FAQs

Can I use a different type Side Dish

Yes, but Yukon Gold potatoes are special for Brown Butter Mashed Potatoes because of their creamy texture and buttery flavor. If you substitute with russets or red potatoes, expect a slightly different texture, but they’ll still be delicious.

Do I need to peel the potatoes?

Peeling is recommended for the smoothest result, but you can leave some skin on for extra texture and a bit more nutrition if you prefer a more rustic vibe.

Is it okay to make the brown butter in advance?

Absolutely! You can brown the butter up to a day ahead. Just let it cool, refrigerate, and gently rewarm before adding to the potatoes to keep that nutty aroma front and center.

How can I make these dairy-free?

For a dairy-free twist, try using vegan butter for the browning step and swap in your favorite unsweetened plant-based milk and cream. The flavor will be a little different but still wonderfully rich!

Why do my mashed potatoes sometimes turn gluey?

Overworking the potatoes, especially with a food processor, can release too much starch and create a gluey texture. Use a manual masher or ricer, and always mix gently, especially after adding the dairy. This keeps your Brown Butter Mashed Potatoes cloud-like and luscious.

Final Thoughts

If you’ve never tried Brown Butter Mashed Potatoes, now’s the time to discover how incredible this simple upgrade can be. Every bite is pure comfort, dialed up with golden, toasty flavor. Give these a spot at your next meal and watch them disappear—trust me, your table will thank you!

Brown Butter Mashed Potatoes Recipe

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4.7 from 24 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Gluten-Free, Vegetarian

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Description

Indulge in the rich and comforting flavors of these Brown Butter Mashed Potatoes. Creamy Yukon Gold potatoes are whipped to perfection with nutty brown butter, whole milk, and heavy cream, resulting in a side dish that will elevate any meal.

Ingredients

Scale

Potatoes:

3 pounds Yukon Gold potatoes, peeled and cut into chunks

Brown Butter:

1 cup unsalted butter

Liquid:

1/2 cup whole milk, warmed
1/2 cup heavy cream, warmed

Seasoning:

Salt and black pepper to taste

Garnish:

Chopped fresh chives or parsley for garnish (optional)

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Instructions

Cook Potatoes: Place potatoes in a pot, cover with water, add salt, and boil until fork-tender.
Prepare Brown Butter: Melt butter in a saucepan over medium heat until golden brown.
Mash Potatoes: Drain potatoes, mash until smooth. Slowly add warm milk and cream, then stir in brown butter.
Season and Serve: Season with salt and pepper, transfer to a bowl, and garnish with chives or parsley. Serve warm.