Brown Butter Mashed Potatoes

Brown butter mashed potatoes are classic mashed potatoes with one change: the butter is cooked in a saucepan until it turns golden and smells nutty before it goes into the pot. The recipe has only five ingredients, 2 pounds of potatoes, 1/2 cup of butter, 1/2 cup of heavy cream, salt and black pepper. It makes 4 servings of about 1 cup each in 35 minutes.

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The butter browns while the potatoes boil, so the two jobs overlap and nothing sits waiting.

Potatoes, Butter and Cream

• Potatoes (2 pounds, peeled and cubed): Yukon Gold or Russet work best. Their starch gives a creamy texture. Cut them into even cubes of about 1 to 2 inches so they cook at the same pace.
• Unsalted butter (1/2 cup): the flavor of the dish. Browning it adds a nutty depth.
• Heavy cream (1/2 cup): makes the potatoes smooth and rich. Half-and-half can replace it for a lighter version. Warming the cream first helps it blend in more smoothly.
• Salt and black pepper: added to taste. Start with a little and adjust, so you don’t over-season.

Browning the Butter

Boil the potatoes in a large pot of salted water for 15 to 20 minutes. They are done when a fork slides into a cube easily. Don’t let them overcook, because overcooked potatoes turn watery and affect the final texture.

While they boil, melt the butter in a saucepan over medium heat. It will bubble and foam. Keep cooking until it turns golden brown and smells nutty, and watch it closely, because burnt butter tastes bitter. A saucepan with a light-colored bottom makes the color easier to judge.

Drain the potatoes and return them to the pot. Add the brown butter and cream and mash until smooth. A potato masher gives a rustic texture, and a ricer gives a very smooth, light result. Season to taste and serve warm.

Variations

• Roasted garlic: roast a head of garlic until soft, then squeeze the cloves into the potatoes before mashing.
• Herbs: rosemary, thyme, chives or parsley, chopped fine and stirred in just before serving.
• Cheese: stir in shredded cheddar or Parmesan so it melts into the warm potatoes.
• Heat: a pinch of cayenne pepper or some finely chopped jalapeños.
• Richer: mix in cream cheese or sour cream.
• Vegan: replace the butter with vegan butter and the cream with coconut cream or almond milk.
• Loaded: top with crispy bacon bits, sour cream and green onions.

What to Serve With Them

The potatoes suit grilled lemon herb chicken, garlic butter shrimp, and beef or pork tenderloin. Roasted Brussels sprouts add a slightly bitter, crisp contrast, and stuffed bell peppers or a spinach salad with avocado also go well. For drinks, a dry red or white wine, sparkling water with lime or unsweetened herbal iced tea all work.

Time and Nutrition

Prep takes 15 minutes and cooking takes 20, for 35 minutes in total. A 1-cup serving has about 300 calories, 20 grams of fat (12 grams saturated), 30 grams of carbohydrates, 3 grams of fiber, 1 gram of sugar, 4 grams of protein and 400 milligrams of sodium.

FAQ

Can I make them ahead of time?

Yes. Reheat them gently on the stove with a splash of cream or milk to bring back the creamy texture.

Which potatoes are best?

Starchy potatoes such as Yukon Gold or Russet give the fluffiest result.

How do you get a creamy texture?

Avoid overcooking the potatoes and mash them while they are still warm. Warm cream also blends in more smoothly.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us