Brown Butter Mashed Potatoes

These Browned Butter Mashed Potatoes are so easy and simple to make but are so flavorful. The brown butter takes them to a whole new level. Brown butter brings a nutty, rich flavor that makes these brown butter mashed potatoes extra special, perfect for holiday gatherings or any meal where you want a little something extra.

We grew up eating mashed potatoes every single Sunday. When I think of comfort food, I think of a beef pot roast and homemade mashed potatoes and there’s nothing better.

As I was planning out my Thanksgiving menu, I wanted to try a spin on classic mashed potatoes by adding browned butter to deepen the flavor and make the mashed potatoes even richer. They turned out heavenly!

They are so simple to make and it all starts with browning the butter. Does browned butter make everything better? I am going to be sharing all of the tips and tricks including how to brown the butter, how to keep mashed potatoes warm, how to keep them creamy, how to store them, what potatoes to buy, and so much more.

Mashed Potatoes with Brown Butter Ingredients:

The beauty of homemade mashed potatoes made with browned butter is that they are made with the most simple ingredients. You only need 5 ingredients to make these easy mashed potatoes. It is about the technique that makes these potatoes extra special.

• Yukon Gold Potatoes: See below to read more about what are the best potatoes to use. I prefer to use yukon gold potatoes because of their creamy texture and buttery flavor.
• Butter: This is the star ingredient. I love to use Kerrygold butter in these mashed potatoes. There is definitely a lot of butter in these potatoes but it is what makes them so dang good.
• Whole Milk: Warming the whole milk before adding to the potatoes or adding to the warmed brown butter makes a huge difference.
• Salt: Since we are using salted butter, you will not need that much salt. I do suggest to salt to taste and add more salt if you aren’t using a gravy.
• Pepper: I love to add cracked black pepper to the top of the mashed potatoes when serving.

What are the best potatoes for mashed potatoes?

The type of potato you choose affects both the texture and flavor of mashed potatoes and why what potato you use matters. Here’s a breakdown:

• Russet Potatoes: These are high-starch potatoes that create a fluffy, light texture. They’re great for traditional mashed potatoes.
• Yukon Gold Potatoes: With a medium starch content and a buttery flavor, these potatoes make creamy, rich mashed potatoes. They hold up well to mashing but stay smooth and dense.
• Red Potatoes: Low-starch potatoes, red potatoes produce a denser, more textured mash, especially if you leave the skins on.

For the creamiest mashed potatoes, Yukon Golds are my top choice—they strike a perfect balance between fluffiness and smoothness, with a rich, natural flavor that pairs beautifully with brown butter.

How to make Browned Butter Mashed Potatoes:

1. Add potatoes and 1 Tablespoon of salt in a large pot and cover with water. Bring to a boil over high heat. Once the water is boiling, reduce heat to medium and simmer until the potatoes are fork tender, about 20 minutes.
2. Melt butter in medium saucepan over medium heat. Cook, whisking constantly, until butter has a nutty aroma, about 3-5 minutes. Remove from heat. Mesaure out 2 Tablespoons of browned butter and set aside. See below for more detailed instructions on browning butter.
3. Carefully whisk in milk to gently warm the milk. Be careful as the mixture may bubble.
4. Drain potatoes. Return to the saucepan and either use a ricer (for smoother potatoes) or a potato mashed (for more chunky potatoes) to mash the potatoes. Mash until smooth and no lumps remain.
5. Whisk browned-butter mixture into potatoes until smooth and creamy. Season with salt and pepper to taste. Transfer to a serving bowl. Drizzle with the remaining 2 Tablespoons of browned butter.

How to brown butter for mashed potatoes:

Brown butter is simply butter cooked until the milk solids caramelize, creating a rich, nutty flavor. Here’s how to make it:

1. Melt Butter: Place butter in a light-colored saucepan (so you can monitor the color) over medium heat.
2. Cook Butter: Stir occasionally as the butter melts. After a few minutes, it will start foaming and turning golden.
3. Watch for Brown Specks: Once you see brown specks at the bottom of the pan and smell a nutty aroma, your butter is ready.
4. Remove from Heat: Immediately take the pan off the heat to prevent burning.

Pro Tip: Keep a close eye on the butter while it browns. It can go from perfect to burnt in seconds.

FAQ’s:

1. Can I make mashed potatoes ahead of time?
Yes! Make them up to 1 day ahead. Store in an airtight container in the fridge. Reheat on the stovetop or in a slow cooker with a bit of added milk or butter to keep them creamy.

2. Why are my mashed potatoes gluey?
Gluey mashed potatoes are usually caused by overmixing. Potatoes release starch when mashed, and too much mixing activates the starch, creating a sticky, gummy texture. To avoid this, use a potato masher or ricer and fold in ingredients gently. Another reason that mashed potatoes can become gluey is that you are adding cold ingredients. I suggest warming the milk before adding to the potatoes.

3. Do I have to peel the potatoes?
It’s up to you! If you want a smoother mash, peel them. If you prefer a more rustic texture (especially with red or Yukon Gold potatoes), leave the skins on for added flavor and fiber.

4. How do I make mashed potatoes even richer?
For ultra-luxurious mashed potatoes, add extra butter or even a bit of sour cream along with the brown butter. This adds tanginess and depth, making the potatoes extra rich.

How to keep mashed potatoes warm:

If you are preparing mashed potatoes ahead of time, keeping them warm is key. Here are a few methods:

Slow Cooker: Transfer the mashed potatoes to a slow cooker on the “warm” setting. Stir occasionally and add a splash of milk or butter if needed.

Double Boiler: Place the potatoes in a heatproof bowl over a pot of simmering water. This gentle heat keeps them warm without drying them out.

Covered in Oven: Place mashed potatoes in a covered, oven-safe dish at 200 degrees until ready to serve.

How to store and reheat mashed potatoes:

If you have leftovers, here’s how to store and reheat them while keeping them creamy:

• Storing: Place mashed potatoes in an airtight container and refrigerate for up to 3-4 days.
• Reheating: Gently reheat in a saucepan over medium-low heat, adding a splash of milk or cream and stirring frequently. You can also reheat them in the microwave in short intervals, stirring in between.

More Mashed Potatoes Recipes:

If you love mashed potatoes, here are some more popular mashed potatoes recipes…from mashed potatoes with boursin cheese to garlic mashed potatoes.

Perfect Creamy Mashed Potatoes

Boursin Cheese Creamy Mashed Potatoes

Garlic Mashed Potatoes

Parmesan Roasted Garlic Mashed Potatoes

If you are planning out your Thanksgiving meal, you can find all of my THANKSGIVING RECIPES here.