Brown Butter Mashed Potatoes

Something as simple as these Brown Butter Mashed Potatoes will take this run-of-the-mill side dish and transform it into the star of the show. They’re nutty, buttery, creamy, a little garlicky, and rounded off with freshly grated parmesan cheese. Dinner is about to be show-stopping with no extra effort from you.

Sometimes I get a little too extra when I’m trying to spice up my favorite classic recipes. You know when you end up adding a little bit of a dozen different ingredients in a fit of improvisation? It tastes amazing, but there’s no way you’ll ever remember that exact combination ever again. I’ve done that to myself more times than I can count.

Brown butter, garlic, parmesan cheese. That’s all you need to make the best mashed potatoes ever. Keep it simple, yet oh-so-delicious. These potatoes are so good, in fact, I always have to double the recipe to accommodate for seconds everyone at the table will inevitably have. Just picture how decadent your gravy-potato-volcano will be.

Ingredients in brown butter mashed potatoes

Click “Jump to the Recipe” at the top of the page or keep on scrolling to the recipe card for ingredient amounts and full instructions. Read on for substitutes, extra detail, and helpful tips.

• Potatoes – I used yellow-fleshed potatoes. Check below for the ultimate mashed potato guide.
• Butter – I like to use unsalted to have better control over the sodium.
• Milk – Any type you have handy, even non-dairy alternative.
• Parmesan – Freshly grated.
• Sour cream – Greek yogurt can be used instead.
• Garlic – I used garlic powder. Feel free to use fresh, jarred, or even some roasted garlic.
• Salt – Season to taste.

The best potatoes for mashing

I love to use Yukon Gold/ yellow fleshed potatoes. They have the perfect texture to give you that balance of fluffy creaminess we crave. I also find they’re really easy to mash without ending up with lumps as I find can be an issue with starchier potatoes.

Russet potatoes are also a great option. They’re widely available all year long, cheap, and result in beautifully fluffy mash. Avoid red or white skinned potatoes. These varieties are very waxy and usually end up quite pasty.

How to make brown butter mashed potatoes

1. Prep: Peel the potatoes and chop them into 1-2″ cubes.
2. Boil: Place the potatoes in a large pot. Fill the pot with generously salted cold water, covering the potatoes by about an inch. Bring the pot to a boil and cook for 10-15 minutes, or until fork-tender.
3. Brown: While the potatoes are cooking, add the butter to a saucepan. Melt the butter over high heat, then lower the heat to medium. Twirl the butter often and cook for about 5 minutes, or until the butter turns golden. Remove the butter from the stove and transfer it to a bowl to cool for a few minutes.
4. Mash & mix: Once the potatoes are fork-tender, strain them and transfer them to a large mixing bowl. Mash until smooth. Add the remaining ingredients. along with the brown butter, to the bowl and mix until well combined.
5. Optional: Reserve a few tablespoons of the brown butter and drizzle over the top of the potatoes as a garnish. I also used some fresh thyme.

Tips for making perfect brown butter mashed potatoes

• Don’t forget to salt the water when you’re boiling the potatoes!
• Invest in a potato ricer. This simple tool will give you perfectly smooth potatoes.
• Use warm milk. This will keep your ‘taters from getting cold before they even hit the table.
• Let the brown butter cool down for a few minutes before mashing. It’s going to be piping hot off the press!

Tips for making perfect brown butter

• Keep an eye on the butter and babysit it. The milk solids in the butter can burn quickly.
• Twirl the pot very often as the butter browns to cook everything evenly.
• If the butter foams up a lot, you can scoop off the foam and discard it.
• While you can discard the toasted milk solids that collect at the bottom of the pan, they will add so much amazing flavor to your potatoes. I suggest you keep them!
• Transfer the butter to a bowl right off the heat. You may risk burning your butter from the residual heat from the pot.

How to store leftover mashed potatoes

Transfer leftovers to an airtight container and store in the fridge for 3-5 days. It’s ideal to reheat them in the microwave in 1-2 minute intervals, stirring in between, but you can use the stovetop if needed. Use medium heat with a non-stick skillet, stirring often, and add a splash of milk or water if needed.

You can also freeze your leftovers. They’ll last up to 6 months. Let them thaw overnight in the fridge before reheating using one of the methods detailed above.

Did you love this recipe? Try these spins on classics:

• Crispy Parmesan Smashed Potatoes
• Homemade Salsa
• Oregano Pesto
• Baked Mac and Cheese
• The Best Banana Bread

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