Brown Butter Mashed Potatoes are creamy red potatoes blended with rich browned butter and heavy cream, seasoned with salt and pepper. This delicious twist on traditional mashed potatoes will elevate any meal and is perfect for your Thanksgiving menu! (Do you know what day Thanksgiving is this year?) I also have my Skins-On Mashed Potatoes for a more rustic touch that you may want to try (and serve), too!
Ingredients & Substitutions
- Potatoes: I used peeled red potatoes in this recipe (it is up to you if you peel them or not) because they hold their shape well and become nicely creamy when mashed. Yukon Gold potatoes would also be deliciously creamy. Russet potatoes are another great option, as they absorb all the nutty brown butter flavor beautifully! However, their texture will be a bit different—resulting in a more light and fluffy mash compared to the creamy consistency of red potatoes. And, you may need to adjust the cooking time. I would not complain about any of the potato options!
- Butter: I prefer using unsalted butter when browning it. It lets the nutty flavor shine through, without extra salt getting in the way. However, you still can use salted butter. But, you may want to lessen the amount of salt added to the potatoes. I have detailed information on browned butter you may want to check out!
- Heavy Whipping Cream: Heavy whipping cream, also known as heavy cream, adds to the creamy texture and richness of the potatoes. For a lighter option, pour in half-and-half or whole milk.
- Salt & Pepper: I provide amounts of salt and pepper to add, but feel free to adjust these to taste!
Make Ahead Brown Butter Mashed Potatoes
Brown butter mashed potatoes can be made ahead of time, which I can appreciate so much, especially around the holidays! After making the mashed potatoes, allow them to cool slightly. Transfer them to an airtight container and refrigerate for up to 2-3 days. When you’re ready to serve, reheat the potatoes gently on the stovetop or in the microwave. If they seem too thick, add a splash of warm heavy cream or butter to reach your desired consistency.
Creative Additions To Brown Butter Mashed Potatoes: Enhance Flavor and Texture!
Although so flavorful as-is, it is easy to customize them by adding various ingredients. Here are a few options you could try:
- Roasted or sauteed garlic
- Shredded cheese like cheddar or grated parmesan
- Cream cheese
- Sour cream (for a little tanginess and even more creaminess!)
- Crumbled crispy bacon
- Caramelized onions
How To Store Brown Butter Mashed Potatoes
Once the mashed potatoes have cooled to room temperature, store them in an airtight container in the refrigerator. They will last up to 2-3 days. Reheat them on the stovetop or microwave. For longer storage, freeze the potatoes.
Freezing Mashed Potatoes
These browned butter mashed potatoes freeze well! To freeze them, first, let them cool completely. Next, transfer them to freezer-safe containers or bags. Label and date the packaging–they can be frozen for up to 2-3 months. When ready to enjoy, let the mashed potatoes thaw in the refrigerator before reheating.
Brown Butter Mashed Potatoes
Ingredients
- 5 pounds red potatoes, washed, peeled, quartered
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 cup (120 g) heavy whipping cream
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- parsley, chopped for garnish
Instructions
- To a large pot of salted water, add potatoes. Fill with enough water to cover the potatoes. Bring to a boil over high heat.
- Once the water reaches a boil, continue boiling over medium-high heat until the potatoes are fork-tender, about 25 minutes.
- While the potatoes are boiling, brown the butter. In a stainless steel skillet (or another light-bottomed pan) over medium-high heat, melt the butter, swirling the pan occasionally. The butter will begin to foam, which signals the water in the butter is boiling off. (Watch closely at this stage; browned butter and burnt butter are within seconds of each other.) Tiny brown specs of milk solids will begin to appear at the bottom of the pan; constantly stir and scrape these off using a spatula so they don't stick.
- As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat. Set aside.
- Once the potatoes are cooked, drain them and return them to the pot. Remove the pot from the heat.
- Using a potato masher, mash the potatoes. Add the browned butter, heavy cream, salt, and pepper. Continue mashing until everything is well incorporated and the potatoes are creamy.
- Garnish with parsley. Serve.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
Wow, these are so good! They are just different enough to stand out. Browning the butter is so worth it!
Elizabeth
These potatoes are really good! I think it is a nice alternative to regular mashed potatoes.
Annabelle
These will definitely be popular during the holidays. But, I think they could work anytime you need (or crave) mashed potatoes.
Bella
I never knew mashed potatoes could taste this good! The browned butter takes them to another level.
Selena
Wow, the brown butter really shines through in these potatoes, which is great! (Sometimes, the brown butter can get lost in some recipes, but not in these potatoes!) Fantastic!
