Brown Butter Mashed Potatoes

Brown Butter Mashed Potatoes are that magical side dish which always gets scraped clean no matter how much you make. The nutty aroma from the brown butter takes these classic creamy potatoes to a whole new level and makes them perfect for any holiday table or comfort food craving.

The brown butter with crispy garlic made me fall in love with mashed potatoes all over again. My family now asks for this on every special occasion and even random weeknights when they want a little treat.

Ingredients

• Yukon gold or Russet potatoes: They give a naturally creamy texture and buttery flavor. Choose firm potatoes with no green spots for best results
• Unsalted butter: This lets you control the seasoning and is essential for getting the nutty brown butter flavor. Look for butter that is pale and fresh smelling
• Fresh garlic: Adds a subtle warmth to the potatoes. Use plump garlic cloves with no sprouts for the best taste
• Whole milk: Brings the potatoes together for extra creaminess. I prefer full fat milk for richness but any milk will work
• Parmesan cheese: Adds a salty umami kick and thickens the mash. Freshly grated cheese melts best so avoid pre-shredded if possible
• Salt and white pepper: These simple seasonings let all the other flavors shine. Taste your potatoes before serving so you can adjust to perfection

Step-by-Step Instructions

Cook the Potatoes:

Place the peeled and cubed potatoes in a large pot and cover them with cold salted water. Bring to a boil over medium high heat then cover and reduce to a simmer. Cook for about fifteen to twenty minutes until a fork slides easily into the cubes. Drain thoroughly and transfer the potatoes to a large mixing bowl

Brown the Butter:

Put the unsalted butter in a small saucepan over medium heat. Once melted add the crushed garlic. Turn the heat down to medium low. Cook swirling the pan until the butter foams and then turns golden brown with a nutty aroma which usually takes about four to five minutes. Watch carefully because it can burn quickly. Take off the heat and pour it through a fine mesh sieve to separate the crispy garlic. Set both aside

Mash Everything Together:

While the potatoes are still warm add the milk half the brown butter the Parmesan cheese salt and white pepper. Use a potato masher or a hand mixer to whip until completely smooth and fluffy. If the mixture seems too thick add a bit more milk until you reach your favorite consistency

Finish and Serve:

Transfer the mashed potatoes to a serving bowl. Drizzle with the remaining browned butter then top with the crispy garlic and a sprinkle of extra Parmesan cheese. Garnish with chopped parsley if you like. Serve hot and enjoy the compliments

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I am obsessed with using freshly grated Parmesan because it just melts perfectly and adds a wonderful depth. My family always crowds around the stove asking for a taste as soon as the brown butter starts smelling toasty and rich

Storage Tips

After cooling store mashed potatoes in an airtight container in the refrigerator for three to five days

For longer keeping these mashers freeze very well in a freezer safe bag or container for up to ten months. Thaw in the refrigerator before reheating gently on the stovetop with a splash of milk

Ingredient Substitutions

You can swap Yukon gold with Russets if you like your mashed potatoes extra fluffy

For a dairy free version use olive oil instead of butter and a non dairy milk that is unsweetened and unflavored

If you do not have Parmesan cheese try using Romano or sharp white cheddar for a fun flavor spin

Serving Suggestions

Brown Butter Mashed Potatoes go beautifully alongside roast meats turkey chicken or steak

Scoop some onto shepherds pie or use as a topping for casseroles

If there are leftovers shape them into little patties and pan fry for crispy potato cakes with breakfast

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Potato History and Brown Butter Inspiration

Mashed potatoes have been beloved on American tables for generations and they fit right in with a Sunday dinner or holiday feast. Brown butter is a French culinary trick called beurre noisette that turns plain butter into a nutty magical ingredient. Combining the two is pure comfort food perfection

Frequently Asked Questions

→ What kind of potatoes work best?

Yukon gold or Russet potatoes are ideal for smooth, creamy results with great flavor and texture.

→ How do you brown the butter?

Melt butter with garlic over medium heat, watch for a golden hue and nutty aroma, then remove from heat.

→ Can the potatoes be made ahead?

Yes, store finished potatoes in the refrigerator up to 5 days or freeze for longer storage.

→ How can I make potatoes extra smooth?

Mash with a hand mixer for extra creaminess, or add more warm milk for a silkier consistency.

→ Is it important to salt the cooking water?

Salting the water seasons the potatoes from within, reducing the need for salt later on.