Brown butter mashed potatoes are a simple but flavorful upgrade to a classic side dish. The butter is cooked until its milk solids toast, creating a nutty aroma and rich taste that pairs well with fluffy potatoes.
This recipe comes together in about 35 minutes, making it suitable for a weeknight meal or a holiday feast. The process is straightforward, and the result is a creamy, satisfying side that complements many main courses.
Why You’ll Love Brown Butter Mashed Potatoes
- Browning the butter deepens its flavor from simple creaminess to a rich, nutty taste that makes the whole dish more complex.
- Warming the milk before adding it to the potatoes helps it absorb more easily, keeping the mash hot and preventing a gummy texture.
- Cooking garlic in the butter at the very end infuses the fat with savory flavor without burning the garlic.
Brown Butter Mashed Potatoes Ingredients
- Potatoes: Russet potatoes create a fluffy, light mash. For a creamier, more buttery texture, use Yukon Gold potatoes. You can also use a mix of both.
- Butter: Use unsalted butter so you can control the salt level in the final dish. A good quality butter will have a better flavor when browned.
- Milk: Whole milk adds richness. You can substitute with 2% milk or even half-and-half for a more decadent result.
- Garlic: Freshly minced garlic provides the best flavor. Jarred minced garlic can be used in a pinch, but the taste will be milder.
- Chives: Fresh chives add a mild oniony bite and a pop of color. Finely sliced green onions are a good substitute if you don’t have chives.
Exact quantities are in the recipe card below.
How to Make Brown Butter Mashed Potatoes
Step 1: Boil the Potatoes
First, place your peeled and chopped potatoes in a large pot with cold, salted water. Bring it all to a boil and cook until the potatoes are very tender. This ensures they cook evenly and are easy to mash.
Step 2: Make the Brown Butter
While the potatoes cook, melt butter in a skillet over medium heat. Keep cooking it, stirring now and then, as it foams up and then develops brown specks and a nutty smell. Add the minced garlic for the last minute to soften it and make it fragrant.
Step 3: Mash and Combine
Drain the cooked potatoes well and return them to the hot pot to dry out for a moment. Mash them to your preferred texture, then gradually stir in the warm milk and the garlic brown butter mixture until smooth and creamy. Season with salt and pepper, and serve warm.
Storage Tips for Brown Butter Mashed Potatoes
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm them on the stovetop over low heat, adding a splash of milk or butter to restore creaminess. You can also microwave them in short intervals, stirring in between.
Expert Tips for Brown Butter Mashed Potatoes
- Using a light-colored pan for the butter helps you see the color change so you can pull it from the heat before it burns.
- For the creamiest potatoes, avoid overworking them. Mash just until smooth, as overmixing can make them gluey.
- Warming the milk before adding it helps it incorporate smoothly and keeps the potatoes hot.
- Feel free to leave the skins on the potatoes for a more rustic texture and added nutrients.
What to Serve with Brown Butter Mashed Potatoes?
These potatoes are a classic pairing for roasted chicken, steak, or a holiday turkey. They also go well with pork chops and a simple green vegetable.
Brown Butter Mashed Potatoes Recipe FAQs
Can I make these mashed potatoes ahead of time?
Yes, you can prepare them a day or two in advance. Store them in an airtight container in the fridge and reheat gently on the stove or in a slow cooker with an extra splash of milk or butter to loosen them up.
Why did my mashed potatoes turn out gummy?
Gummy mashed potatoes are usually caused by overworking the potatoes, which releases too much starch. This can happen if you use a food processor or blender. For the best texture, use a hand masher or a potato ricer and mix just until combined.
What kind of potatoes are best for mashing?
Starchy potatoes like Russets are great for a light and fluffy mash. Waxy potatoes like Yukon Golds will give you a denser, creamier result. A combination of the two is also a great option.
Brown Butter Mashed Potatoes
Ingredients
- 3 lbs Russet or Yukon Gold potatoes peeled and quartered, 1.4 kg
- 2 tsp kosher salt divided, 12 g
- 1 cup unsalted butter 226 g
- 6 cloves garlic minced
- 1 cup whole milk warmed, 240 ml
- ½ tsp freshly ground black pepper 1 g
- 2 tbsp minced fresh chives for garnish, optional
Instructions
- Place the peeled and quartered potatoes in a large pot. Add cold water to cover them by about an inch. Stir in 1 teaspoon of salt.
- Bring the water to a boil over high heat, then reduce the heat to maintain a steady simmer. Cook, uncovered, for 15-20 minutes, or until the potatoes are easily pierced with a fork.
- While the potatoes are cooking, melt the butter in a light-colored skillet over medium heat. Continue to cook, swirling the pan occasionally, for 5-7 minutes. The butter will foam, then the milk solids will turn golden brown and smell nutty.
- During the last minute of browning, add the minced garlic to the butter and stir constantly until fragrant. Remove the skillet from the heat.
- Drain the cooked potatoes thoroughly in a colander. Return the empty pot to the stove over low heat for a minute to evaporate any remaining moisture, then return the potatoes to the pot.
- Mash the potatoes with a potato masher until they reach your desired consistency.
- Gradually pour in the warm milk and the browned butter mixture, stirring gently until everything is combined and the potatoes are creamy.
- Stir in the remaining 1 teaspoon of salt and the black pepper. Taste and add more seasoning if needed.
- Transfer the mashed potatoes to a serving bowl. Garnish with fresh chives, if using, and serve immediately.
