Ingredients for Brown Butter Mashed Potatoes

• Russet Potatoes: The starchy king for mashing! Honestly, don’t skimp here, their fluffiness is key. I tried Yukon Golds once, and while tasty, they just weren’t quite the same texture I wanted for brown butter mashed potatoes.
• Unsalted Butter: This is where the magic happens, turning golden and nutty. I always use unsalted so I can control the seasoning myself. No surprise salty potatoes for me, thanks!
• Whole Milk: Don’t use skim milk, just don’t. Please. Whole milk makes these brown butter mashed potatoes incredibly creamy. I’ve tried heavy cream, and it’s rich, but whole milk feels just right.
• Garlic Cloves: Fresh is best, always. A couple of crushed cloves infuse the milk with a subtle, warm flavor. I’ve tried garlic powder in a pinch, and it works, kinda, but the fresh stuff is just chef’s kiss for brown butter mashed potatoes.
• Sea Salt: Essential for bringing out all those lovely flavors. I always add a generous pinch to the cooking water, and then season again at the end. It makes all the difference for brown butter mashed potatoes.
• Black Pepper: Freshly ground, always. It adds a little zing that complements the richness. I sometimes go a bit heavy on this because I love the subtle kick.
• Fresh Chives: A sprinkle of these at the end adds a fresh, oniony brightness and a pop of color. I grow them in a pot on my windowsill, so they’re always ready for my brown butter mashed potatoes.

How to Make Brown Butter Mashed Potatoes

Prep the Potatoes:

Grab those Russet potatoes, peel them (this is where I always get potato peelings everywhere, oops!), and then cut them into roughly 1-inch chunks. Try to make them uniform so they cook evenly nobody wants crunchy bits in their brown butter mashed potatoes! Pop them into a large pot and cover with cold water by about an inch.

Boil ‘Em Up:

Add a generous tablespoon of sea salt to the pot. This is so important for seasoning the potatoes from the inside out, I always forget this step and regret it later! Bring the water to a rolling boil over high heat, then reduce to a simmer. Let them cook until they’re fork-tender, usually 15-20 minutes. You’ll know they’re ready when they practically fall apart, perfect for brown butter mashed potatoes.

Drain & Dry:

Once tender, drain the potatoes really well in a colander. Here’s a trick I learned: put them back in the hot, empty pot over low heat for a minute or two, shaking gently. This helps evaporate any excess moisture, which is crucial for fluffy brown butter mashed potatoes, not watery ones!

Brown the Butter Magic:

While the potatoes are drying, grab a small saucepan. Melt the unsalted butter over medium heat. Watch it closely! It’ll foam, then the milk solids will start to turn golden brown at the bottom, and a gorgeous nutty aroma will fill your kitchen. This usually takes about 5-7 minutes. Pull it off the heat as soon as it’s amber, burnt butter is a sad, sad thing, and not what we want for our brown butter mashed potatoes.

Infuse & Mash:

Warm the whole milk with the crushed garlic cloves in the same saucepan (after you’ve taken the browned butter out, of course!). Don’t boil it, just get it nice and warm. Remove the garlic cloves. Now, pour the warm milk mixture and most of the brown butter (save a little for drizzling!) over the dried potatoes. Mash them with a potato masher until they’re smooth and creamy brown butter mashed potatoes.

Season & Serve:

Taste your brown butter mashed potatoes! This is the fun part. Add more sea salt and freshly ground black pepper as needed. Sometimes I add an extra dash of salt because I love that pop. Give it one last gentle mash or stir. Transfer to a serving bowl, drizzle with the reserved brown butter, and sprinkle with fresh chives. So good, honestly!

Storing Brown Butter Mashed Potatoes

These brown butter mashed potatoes hold up surprisingly well! I usually store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheating can be a bit tricky, though. I microwaved it once, and the texture got a little… weird. The best way I’ve found is to gently reheat them in a saucepan over low heat, adding a splash of milk or even a tiny bit more butter to bring back that creamy consistency. Stir constantly to prevent sticking. They’re never quite as fluffy as fresh, but still totally delicious and a great way to enjoy them again.

Brown Butter Mashed Potatoes: Ingredient Swaps

Honestly, for brown butter mashed potatoes, Russets are my go-to, but if you’re in a pinch, Yukon Golds will work, though they’ll be a bit denser. I tried using sweet potatoes once, and while it was a fun experiment, it was a completely different dish not really a substitution, more of an adventure! For the milk, if you don’t have whole milk, half-and-half works beautifully for extra richness. As for the butter, I’d stick with unsalted, it’s just better for controlling flavor. You could swap chives for parsley or even a bit of finely chopped green onion, I’ve done that and it was pretty good.

Serving Suggestions for Brown Butter Mashed Potatoes

Oh, where to begin with these brown butter mashed potatoes! They’re fantastic alongside a roasted chicken, like a simple lemon-herb one. Or with a juicy steak, maybe some pan-seared scallops? For a truly comforting meal, I love them with my mom’s meatloaf recipe it’s a match made in heaven. And honestly, a big spoonful of these with just a simple green salad and a glass of red wine? That’s a perfect cozy night in for me. They’re rich enough to feel special but versatile enough to go with almost anything you’re cooking up.

Cultural Backstory of Mashed Potatoes

Mashed potatoes, in their simplest form, have been a comforting staple in many cultures for centuries, evolving from basic root vegetable purees. My personal connection to brown butter mashed potatoes started with a craving for something more than just “plain” mashed potatoes. I was inspired by French cuisine’s use of beurre noisette (brown butter) to elevate simple dishes. It felt like taking a classic American comfort food and giving it a sophisticated, yet still incredibly accessible, twist. It’s a blend of humble roots and a touch of culinary elegance, a dish that feels both familiar and exciting every time I make it.

Frequently Asked Questions

→ Can I make these brown butter mashed potatoes ahead of time?

You can, but I’ve found they’re best made fresh. If you must, prepare them up to the mashing step, then reheat gently with a splash of milk and stir in the brown butter right before serving. It helps keep that fresh flavor.

→ What kind of potatoes work best for brown butter mashed potatoes?

Russet potatoes are my absolute favorite for brown butter mashed potatoes because they’re starchy and get wonderfully fluffy. Yukon Golds are a good second choice for a slightly creamier, less fluffy result. I wouldn’t use waxy potatoes, they’ll turn gummy.

→ My brown butter burned! What did I do wrong?

Oh, I’ve been there! Brown butter can go from perfect to burnt in seconds. The trick is to watch it like a hawk and pull it off the heat as soon as those milk solids turn amber and smell nutty. Lower heat helps too.

→ How do I store leftover brown butter mashed potatoes?

Just pop them in an airtight container in the fridge for up to 3-4 days. When reheating, do it gently on the stovetop with a little extra milk or cream to bring back their creamy texture. Microwaving can make them a bit dry.

→ Can I add other flavors to these brown butter mashed potatoes?

Absolutely! I’ve sometimes stirred in a pinch of fresh thyme or rosemary with the milk for an herbier note. A touch of Parmesan cheese can also be lovely, but honestly, the brown butter flavor is so good on its own!