Brown butter mashed potatoes transform a classic side into something irresistible: nutty, slightly sweet browned butter folded into tender, fluffy potatoes for a rich, comforting dish your guests will love.
What are brown butter mashed potatoes?
Brown butter mashed potatoes are a simple yet elevated take on traditional mashed potatoes. Russet (or other high-starch) potatoes are cooked until tender and mashed, then enriched with butter that has been cooked until the milk solids caramelize and turn golden brown. The browned butter adds a toasty, nutty flavor that complements the creamy potatoes.
Why you’ll love this recipe
This version of mashed potatoes stands out for its deep, buttery flavor and reliable texture. It works for holiday dinners and weeknight meals alike, and it’s easy to adapt to your preferred consistency—silky smooth or slightly rustic and chunky.
- Easy: Steps are straightforward and practical.
- Flavorful: Browned butter adds sweet, nutty depth while garlic powder and salt enhance the potatoes.
- Texture: Fluffy, light, and customizable—add more milk for creamier potatoes or mash less for a chunkier result.
Key ingredient notes
- Potatoes: Russets are ideal because they are high in starch and produce fluffy mashed potatoes; Yukon Golds also work well.
- Butter: Use unsalted butter so you can control seasoning. Brown it slowly until golden and fragrant.
- Milk: Whole milk gives the creamiest result; 2% is an acceptable substitute if needed.
How to make this recipe
1. Cook the potatoes
Wash and peel potatoes if you prefer. Cut into roughly 2-inch pieces so they cook evenly.
- Place potato pieces in a large pot and cover with cold water.
- Add salt and garlic powder, bring to a boil over medium-high heat, then reduce to a simmer.
- Cook until potatoes are tender when pierced with a fork, about 25 minutes.
2. Brown the butter
- Slice unsalted butter into tablespoon pieces.
- Melt over medium heat in a skillet, stirring frequently. The butter will foam and then develop brown specks; when it turns golden and fragrant, it’s done.
- Pour browned butter into a heat-resistant jar to stop the cooking.
3. Mash the potatoes
- Drain the cooked potatoes carefully.
- Stir in half of the warm milk and the brown butter immediately while the potatoes are hot.
- Mash to your preferred consistency using a potato masher or ricer, adding remaining milk as needed.
- Season with salt and freshly ground black pepper to taste and serve warm.
Tip
If you won’t serve immediately, keep mashed potatoes in a slow cooker on “warm” to hold temperature and prevent them from becoming gummy.
Tips for success
- Salt the cooking water generously: Potatoes absorb seasoning while boiling, so add plenty of salt to the pot.
- Work while hot: Mash and add warm milk and butter immediately after draining to avoid a gluey texture.
- Avoid overworking: Don’t use a blender or food processor; these can make potatoes gummy. Use a masher or ricer for the best texture.
- Watch the butter: Brown butter can go from perfect to burnt quickly—stir frequently and pour it off the heat once golden.
- Adjust milk to taste: Add milk a splash at a time until you reach the desired creaminess.
Make-ahead tips
- Prepare the potatoes through mashing, then transfer to a baking dish and cover with foil before refrigerating.
- Reheat in the oven or microwave, adding a splash of hot milk and stirring to restore creaminess.
Storing tips
- Refrigerate mashed potatoes in an airtight container for 3–5 days.
- Freeze cooled mashed potatoes in a freezer-safe container for up to 10 months.
- To reheat, thaw overnight in the fridge, then warm individual portions in the microwave or larger batches in a 350°F oven for 30–45 minutes, stirring occasionally. Add hot milk and fluff before serving.
Tip
When reheating leftovers, heat until piping hot, then add a splash of hot milk and fluff with a masher to refresh the texture.
FAQs
Heat butter over medium heat until it foams, then watch for brown specks and a nutty aroma as the milk solids caramelize. Remove from heat and transfer to a cool container to stop cooking.
Brown butter has a distinct flavor and a different texture, so it’s not always interchangeable for softened butter in every recipe. For these mashed potatoes, use browned butter for the intended flavor—let it cool slightly before combining if needed.
You don’t need to add water when using brown butter for mashed potatoes. The butter is used as a flavoring and fat component, while warm milk provides the creaminess.
These mashed potatoes pair well with roasted or grilled proteins such as lamb, steak, or roast chicken, and they complement vegetables and gravies beautifully.
More potato recipes
- Cheesy Scalloped Potatoes
- Roasted Garlic Mashed Potatoes
- Loaded Mashed Potato Casserole
- Grilled Cheesy Garlic Potato Packets
Brown Butter Mashed Potatoes
Ingredients
- 2 lbs (1 kg) Russet potatoes, peeled and quartered
- 1 tablespoon coarse kosher salt
- 2 teaspoons garlic powder
- 1/2 cup (115 g) unsalted butter
- 1 cup (240 ml) whole milk, warmed
- Salt and pepper, to taste
Equipment
- Potato peeler
- Large pot
- Skillet
- Heat-resistant silicone spatula
- Heat-resistant jar
- Potato masher or ricer
Instructions
To cook potatoes:
- Wash and peel potatoes if desired. Cut into ~2-inch pieces and place in a large pot; cover with cold water. Add salt and garlic powder.
- Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender, about 25 minutes.
To brown the butter:
- Slice butter into tablespoon pieces and melt in a skillet over medium heat.
- Stir continuously; the butter will foam and then begin to brown. Watch for brown specks and a nutty aroma, about 8 minutes depending on amount and heat.
- Pour browned butter into a heat-resistant jar immediately to stop cooking.
To mash the potatoes:
- Drain potatoes carefully.
- Stir in half of the hot milk and the brown butter while potatoes are hot.
- Mash to desired texture, adding remaining milk as needed.
- Season with salt and pepper, and serve immediately or keep warm in a slow cooker or low oven.
Did you make this recipe? Please leave a review and let us know how it turned out!
Tips & Notes
Note 1: Use high-starch potatoes like Russets for the fluffiest results; Yukon Golds are also suitable.
Note 2: Whole milk provides the best flavor and texture, but 2% can be used if needed.
Storing: Refrigerate in an airtight container for 3–5 days or freeze in a freezer-safe container for up to 10 months. To reheat, thaw overnight in the fridge and warm in the microwave or in a 350°F oven for 30–45 minutes, stirring occasionally. Add hot milk and fluff before serving.
Nutrition
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