Brown Butter Mashed Potatoes are not just a side dish; they are a culinary experience that elevates any meal. Imagine creamy, velvety potatoes infused with the rich, nutty flavor of brown butter, creating a comforting dish that warms the heart and soul. This recipe has its roots in traditional comfort food, yet it brings a modern twist that has captured the hearts of many. The process of browning the butter adds a depth of flavor that transforms ordinary mashed potatoes into something extraordinary.

People adore Brown Butter Mashed Potatoes for their delightful taste and luxurious texture. The combination of fluffy potatoes and the aromatic essence of brown butter creates a harmony that is simply irresistible. Plus, they are incredibly convenient to prepare, making them a perfect choice for both weeknight dinners and festive gatherings. Join me as we dive into this delicious recipe that is sure to become a staple in your kitchen!

Ingredients:

2 pounds of Yukon Gold potatoes
1/2 cup unsalted butter
1/2 cup whole milk
1/2 cup sour cream
Salt, to taste
Freshly ground black pepper, to taste
Chives or parsley, for garnish (optional)

Preparing the Potatoes

1. **Select and Wash the Potatoes**: Start by choosing 2 pounds of Yukon Gold potatoes. These potatoes are perfect for mashing due to their creamy texture. Rinse them under cold water to remove any dirt or debris. 2. **Peel the Potatoes**: Using a vegetable peeler, carefully peel the potatoes. I like to leave a little bit of the skin on for added texture and flavor, but you can peel them completely if you prefer a smoother mash. 3. **Cut the Potatoes**: Chop the peeled potatoes into evenly sized chunks, about 1 to 2 inches. This ensures they cook evenly and makes the mashing process easier. 4. **Boil the Potatoes**: Place the cut potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the pot to a boil over high heat, then reduce the heat to medium and let it simmer. Cook the potatoes for about 15-20 minutes, or until they are fork-tender. 5. **Drain the Potatoes**: Once the potatoes are cooked, carefully drain them in a colander. Allow them to sit for a few minutes to let off steam, which helps to remove excess moisture.

Making the Brown Butter

6. **Melt the Butter**: In a medium saucepan, add 1/2 cup of unsalted butter. Place it over medium heat and let it melt slowly. 7. **Brown the Butter**: Keep an eye on the butter as it melts. After a few minutes, it will start to foam. Stir it occasionally to ensure it cooks evenly. You want to cook it until it turns a beautiful golden brown color and develops a nutty aroma. This usually takes about 5-7 minutes. Be careful not to burn it; once it starts to brown, it can go from perfect to burnt quickly. 8. **Remove from Heat**: Once the butter is browned, remove it from the heat and set it aside to cool slightly. The brown bits at the bottom of the pan are packed with flavor, so don’t discard them!

Mashing the Potatoes

9. **Combine Ingredients**: In a large mixing bowl, add the drained potatoes. Pour in the brown butter, making sure to scrape in all those delicious browned bits. 10. **Add Dairy**: Next, add 1/2 cup of whole milk and 1/2 cup of sour cream to the bowl. The milk adds creaminess, while the sour cream gives a nice tang that balances the richness of the butter. 11. **Mash the Potatoes**: Using a potato masher or a ricer, mash the potatoes until they reach your desired consistency. I prefer a slightly chunky texture, but you can mash them until completely smooth if that’s your style. 12. **Season to Taste**: Taste the mashed potatoes and season with salt and freshly ground black pepper. I usually start with about 1 teaspoon of salt and adjust from there. Remember, the flavor of the potatoes will develop as they sit, so don’t be shy with the seasoning!

Final Touches and Serving

13. **Garnish**: If you like, chop some fresh chives or parsley for a pop of color and freshness. Sprinkle them over the top of the mashed potatoes just before serving. 14. **Serve Warm**: Transfer the brown butter mashed potatoes to a serving bowl. I love to serve them warm, right after mashing, so they’re fluffy and inviting. They pair beautifully with roasted meats, gravy, or even as a comforting side dish on their own. 15. **Store Leftovers**: If you have any leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk and warm them gently on the stove or in the microwave, stirring occasionally to keep them creamy.

Tips for Perfect Brown Butter Mashed Potatoes

– **Choose the Right Potatoes**: Yukon Gold potatoes are my go-to for mashed potatoes, but you can also use Russets if you prefer. Just keep in mind that they may yield a slightly

Conclusion:

In summary, these Brown Butter Mashed Potatoes are an absolute must-try for anyone looking to elevate their side dish game. The rich, nutty flavor of the brown butter combined with the creamy texture of the potatoes creates a comforting dish that is perfect for any occasion, whether it’s a holiday feast or a simple weeknight dinner. For serving suggestions, consider pairing these mashed potatoes with roasted meats, such as a succulent turkey or a juicy steak. They also make a delightful base for a hearty gravy or a sprinkle of fresh herbs for an added touch of freshness. If you’re feeling adventurous, try adding roasted garlic or cream cheese for an extra layer of flavor, or even mix in some sautéed greens for a nutritious twist. I wholeheartedly encourage you to give this recipe a try and experience the deliciousness for yourself. Once you do, I would love to hear about your experience! Share your thoughts, variations, or any tips you might have in the comments below. Trust me, these Brown Butter Mashed Potatoes will quickly become a favorite in your household, just as they have in mine. Happy cooking! Print