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Nutty brown butter is drizzled over buttery, creamy mashed potatoes just before serving to make these irresistible Brown Butter Mashed Potatoes. They’re an elevated twist on a classic, perfect for both holidays and weeknight dinners.
These brown butter mashed potatoes take my classic creamy mashed potatoes to a whole new level. They have a pretty similar base, with butter and half-and-half (or heavy cream) mixed in. But the thing that sets them apart is that irresistible brown butter drizzled on top.
I use the same process to brown the butter as I described in my how to brown butter post, so be sure to check that out if you have questions. It’s also the same process used in my pan seared salmon recipe, which actually pairs really well with these potatoes!
What Makes These Brown Butter Mashed Potatoes So Good?
- Double the butter. Most mashed potato recipes call for butter mixed into the mash. This version uses butter twice. A small amount is folded in during mashing for richness and texture, and a separate portion browned separately and poured over the top as a finishing sauce.
- Buttery, nutty flavor. These brown butter mashed potatoes have the richness from the melted butter mixed in but the brown butter spooned on top gives them a nutty, almost caramelized finish. So, so good!
- Smooth and creamy. The worst thing that can happen to mashed potatoes is that they end up with a gummy texture. Not these ones! As long as you follow my tips below, these are guaranteed to end up with the most smooth, creamy texture.
Key Ingredients
The great thing about these mashed potatoes is that they require just a handful of basic ingredients. Be sure to scroll down to the recipe card below for the exact measurements.
- Potatoes – I always use Russet or Yukon Gold potatoes to make these mashed potatoes. Russets are fluffier and more absorbent but Yukon Golds are creamier and more buttery in flavor. Both work well with this technique.
- Butter – Use unsalted butter so that you can season the potatoes separately.
- Heavy cream – Half-and-half also works, but won’t make the potatoes quite as rich and creamy.
- Salt & pepper – White pepper is traditional here and has a more subtle earthiness than black but black pepper is fine as a substitute
- Fresh chives – Or scallion greens, for garnish color and contrast.
How To Make Brown Butter Mashed Potatoes
These buttery, creamy potatoes end up taking hardly any time to prepare. The printable instructions can be found in the recipe card below.
- Cook the potatoes. Peel and cube the potatoes then add them to a pot of cold salted water. Cook for about 20 minutes until completely tender. Drain thoroughly then return to the hot pot over low heat for about 30 seconds to remove excess moisture.
- Mash the potatoes. Use a potato ricer or masher to mash the potatoes.
- Add butter & cream. Stir in an ounce of cold butter, cut into small pieces. Then, add the warm cream gradually until the desired consistency is reached.
- Season & plate. Season the potatoes with salt and pepper. Be sure to give it a taste, you’ll likely need more salt than you think. Plate the potatoes in bowls, making a well in the center with the back of a spoon.
- Brown the butter. Brown the remaining butter. Pour immediately into the well in each bowl of mashed potatoes.
- Enjoy. Garnish with chives and serve immediately.
Why Are My Potatoes Watery?
If your mashed potatoes are watery and won’t hold together, there are two likely causes.
First, the potatoes were not drained and dried thoroughly enough after boiling. I always return them to the hot pot for about 30 seconds over low heat to steam off any excess water.
Second, cold dairy was added. Cold cream can cause the mashed potatoes to seize up and become loose, so it’s important to warm it up a bit first.
Tips for Perfect Potatoes
Here are a few tips for making the absolute best brown butter mashed potatoes.
- Avoid gummy mashed potatoes. The key to avoiding gummy mashed potatoes is to use a potato masher or ricer. A food processor or blender breaks the starch granulates open and creates a gluey texture.
- Warm the heavy cream. Always add warm dairy to hot mashed potatoes because cold dairy drops the temperature and makes the mash gummy.
- Dairy-free brown butter mashed potatoes. To make these dairy-free, replace the cream with full-fat oat milk or coconut cream. (Keep in mind that the coconut cream will add a subtle sweetness.) Then, replace the butter with a high-quality vegan butter. The browning process still works on plant-based butters made with coconut oil or similar saturated fats.
- Use the right potatoes. Use Russet potatoes for the fluffiest, most absorbent texture and Yukon Gold for a naturally buttery flavor and slightly creamier end result. Avoid waxy varieties, like red potatoes, because they stay firm and don’t mash smoothly.
- Drain well. As noted above, it’s important to fully drain the potatoes and remove as much moisture as possible before mashing.
What To Serve Them With
One of my all-time favorite meals is Mississippi pot roast paired with brown butter mashed potatoes. They’re also great with meatloaf or chicken fried steak for a cozy comfort food meal.
They’re also an elevated twist on classic mashed potatoes for the holidays, whether you pair them with roasted turkey breast, Christmas ham, rack of lamb, or prime rib.
The possibilities are really endless, though. These make a great “anytime, any occasion side dish!
Make Ahead & Storage
- Make ahead: Mashed potatoes can be made up to 2 hours ahead and kept warm in a double boiler (a heatproof bowl over simmering water). Cover with a lid or plastic wrap pressed against the surface to prevent a skin from forming. Brown the finishing butter fresh right before serving.
- Leftovers: Leftover brown butter mashed potatoes can be stored in an airtight container in the fridge for up to 4 days.
- Reheat: Reheat in the microwave or on the stovetop. Add a splash of cream or a small dab of butter, if needed.
Add as Google Trusted SourceBrown Butter Mashed Potatoes
Ingredients
- 14 ounces Russet potatoes, or Yukon Gold
- 2.5 ounces unsalted butter, divided
- 1/3 cup heavy cream, warmed
- Salt and white pepper, to taste
- 1 Tablespoon chives, finely sliced
Instructions
- Peel and cube potatoes into even pieces. Start in cold salted water, bring to a boil, and cook until completely tender — a knife should slide in with zero resistance, about 20 minutes.
- Drain thoroughly and return to the hot pot for 30 seconds over low heat. This step drives off excess moisture that would otherwise make the mash watery.
- Mash with a potato ricer or hand masher — never a food processor or blender. The blades break down starch granules into a stretchy, gluey paste. A ricer or masher leaves them intact.
- Fold in the 1 oz of cold butter, cut into small pieces, while the potatoes are still hot. Cold butter melts more slowly and evenly, creating a richer, more cohesive texture.
- Add warm cream gradually, folding gently until you reach the desired consistency — creamy but firm enough to hold a shape in the bowl.
- Season with salt and white pepper. Taste at this stage — it needs more salt than you think.
- Plate in bowls, making a well in the center with the back of a spoon. The well is the landing zone for the brown butter.
- Brown the remaining 1.5 oz of butter following the Pillar technique. Pour immediately into the well — it should pool in the center and slowly spread outward.
- Garnish with chives and serve immediately. The brown butter absorbs into the mash quickly, so present before it disappears.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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