These brown butter mashed potatoes take a classic comfort-food side dish and make it even better with rich, nutty browned butter, roasted garlic, warm cream, and a generous sprinkle of fresh herbs. They are creamy, buttery, and flavorful enough for Thanksgiving or Christmas dinner, but easy enough to serve with a weeknight meal.
Traditional mashed potatoes are always delicious, but browning the butter adds another layer of flavor without making the recipe complicated. As the butter cooks, the milk solids become golden and toasted, giving the potatoes a warm, nutty flavor that pairs beautifully with roasted turkey, chicken, pork chops, steak, or pot roast.
If you are looking for a holiday mashed potato recipe that feels special but still tastes familiar, these creamy brown butter mashed potatoes are the perfect choice.
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Why You’ll Love These Brown Butter Mashed Potatoes
- Rich, creamy, and full of buttery flavor
- Easy to prepare with simple ingredients
- Delicious with turkey, chicken, beef, or pork
- Perfect for Thanksgiving and Christmas
- Can be partially prepared ahead of time
- Easy to customize with garlic, herbs, or cheese
- A simple upgrade from traditional mashed potatoes
What Is Brown Butter?
Brown butter is regular butter that has been gently cooked until its milk solids become golden brown and toasted. It is also sometimes called beurre noisette, which means hazelnut butter because of its warm color and nutty aroma.
Browning butter only takes a few extra minutes, but it completely changes its flavor. Instead of tasting simply rich and creamy, the butter develops notes of toasted nuts, caramel, and warm vanilla.
The most important part is watching it closely. Butter can go from perfectly browned to burned very quickly.
The Best Potatoes for Mashed Potatoes
Yukon Gold potatoes are my favorite choice for this recipe because they have a naturally creamy texture and a rich, buttery flavor. They also give the mashed potatoes a beautiful light-golden color.
Russet potatoes are another good option. They contain more starch and create lighter, fluffier mashed potatoes. You can also use an equal mixture of Yukon Gold and russet potatoes to get the best qualities of both varieties.
Avoid waxy potatoes, such as red potatoes, unless you prefer a denser and more rustic texture.
Ingredients for Brown Butter Mashed Potatoes
You only need a handful of simple ingredients to make this flavorful potato side dish.
Potatoes
Use Yukon Gold potatoes, russet potatoes, or a combination of both.
Butter
Unsalted butter works best because it gives you more control over the seasoning. If you use salted butter, reduce the amount of additional salt.
Heavy Cream
Heavy cream makes the potatoes especially rich and smooth. Half-and-half or whole milk can be substituted for a lighter version.
Garlic
Fresh garlic cooks in the brown butter and adds a mellow, savory flavor. You can leave it out if you prefer plain brown butter mashed potatoes.
Sour Cream
A small amount of sour cream adds creaminess and a subtle tang that balances the richness of the butter.
Fresh Herbs
Chives, parsley, sage, or thyme all pair well with brown butter. Chives and parsley give the potatoes a fresh finish, while sage and thyme create a warmer holiday flavor.
Salt and Pepper
Potatoes need plenty of seasoning. Salt the cooking water and taste the finished potatoes before serving.
How to Make Brown Butter Mashed Potatoes
1. Prepare the potatoes
Peel the potatoes and cut them into evenly sized chunks. Keeping the pieces close to the same size helps them cook evenly.
Place the potatoes in a large pot and cover them with cold water by about one inch. Add a generous pinch of salt.
Starting potatoes in cold water allows the inside and outside of each piece to cook at the same rate.
2. Cook until tender
Bring the water to a boil. Reduce the heat slightly and cook the potatoes for 15 to 20 minutes, or until they are very tender when pierced with a fork.
Drain the potatoes thoroughly. Return them to the warm pot and allow them to sit for one or two minutes. This helps any remaining moisture evaporate and keeps the finished mashed potatoes from becoming watery.
3. Brown the butter
While the potatoes are cooking, place the butter in a light-colored skillet or saucepan over medium heat.
Allow the butter to melt. It will begin to foam and sizzle as the water cooks out. Continue cooking, swirling the pan occasionally, until you see golden-brown flecks on the bottom and the butter smells nutty and toasted.
Add the minced garlic during the final 30 seconds of cooking. Immediately remove the pan from the heat so the butter does not burn.
A light-colored pan makes it easier to see when the butter has reached the correct color.
4. Warm the cream
Gently warm the heavy cream in a small saucepan or in the microwave. Adding cold dairy to hot potatoes can cool them down and make it more difficult to create a smooth consistency.
5. Mash the potatoes
Mash the drained potatoes with a potato masher or pass them through a potato ricer. Add the sour cream, warm heavy cream, salt, pepper, and about three-quarters of the brown butter.
Gently stir until everything is combined. Add additional warm cream as needed until the potatoes reach your preferred consistency.
Do not overmix the potatoes. Too much stirring can release excess starch and make them gummy.
6. Add the finishing touches
Transfer the mashed potatoes to a warm serving bowl. Spoon the remaining brown butter over the top, making sure to include all those flavorful browned bits.
Finish with chopped chives, parsley, fresh thyme, cracked black pepper, or a light sprinkle of flaky salt.
Tips for the Creamiest Mashed Potatoes
Salt the cooking water
Seasoning the water allows the potatoes to absorb flavor as they cook. Potatoes cooked in unsalted water often taste flat, even when salt is added later.
Drain the potatoes well
Excess water can make mashed potatoes thin and bland. Let the drained potatoes sit in the warm pot briefly before mashing.
Use warm dairy
Warm cream blends into the potatoes more easily and helps keep everything hot.
Use a potato ricer
A potato ricer creates exceptionally smooth and fluffy mashed potatoes without requiring much mixing.
Do not use a food processor
A food processor or blender can quickly turn potatoes into a sticky, glue-like mixture. Use a potato masher, food mill, or potato ricer instead.
Save some brown butter for serving
Pouring a little brown butter over the finished potatoes gives them a beautiful presentation and makes sure that nutty flavor comes through in every serving.
Easy Mashed Potato Bowls You’ll Love
Make It Your Own
This brown butter mashed potato recipe is easy to customize.
Brown Butter Sage Mashed Potatoes
Add several fresh sage leaves to the butter as it browns. Remove the crisp leaves and use them as a garnish before serving.
Parmesan Brown Butter Mashed Potatoes
Stir in ½ cup of freshly grated Parmesan cheese after adding the warm cream.
Roasted Garlic Brown Butter Mashed Potatoes
Replace the minced garlic with a whole head of roasted garlic. Squeeze the softened cloves into the potatoes before mashing.
Brown Butter Mashed Potatoes with Bacon
Top the finished potatoes with crumbled crispy bacon, chopped chives, and brown butter.
Extra-Creamy Mashed Potatoes
Add softened cream cheese along with the sour cream for a richer, thicker texture.
Rustic Brown Butter Mashed Potatoes
Leave some or all of the potato skins on and mash the potatoes by hand for a more rustic presentation.
What to Serve with Brown Butter Mashed Potatoes
These buttery mashed potatoes complement almost any comfort-food dinner. Serve them with:
They are especially delicious with anything that has gravy or pan sauce.
The Best Easy Brown Butter Mashed Potatoes
These creamy brown butter mashed potatoes are made with Yukon Gold potatoes, garlic, warm cream, sour cream, and rich, nutty browned butter. They are an easy yet impressive side dish for Thanksgiving, Christmas, Sunday dinner, or any comforting family meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into evenly sized chunks
- ¾ cup unsalted butter
- 3 garlic cloves, finely minced
- ¾ cup heavy cream, warmed
- ½ cup sour cream, at room temperature
- 1½ teaspoons kosher salt, plus more for the cooking water
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives or parsley
- Fresh thyme, sage, or flaky salt for garnishing, optional
Instructions
- Peel the potatoes and cut them into evenly sized chunks.
- Place the potatoes in a large pot and cover them with cold water by approximately one inch. Generously salt the water.
- Bring the water to a boil. Reduce the heat slightly and cook the potatoes for 15 to 20 minutes, or until they are very tender when pierced with a fork.
- Drain the potatoes thoroughly. Return them to the warm pot and let them sit for one to two minutes so the remaining moisture can evaporate.
- While the potatoes are cooking, add the butter to a light-colored saucepan or skillet. Melt it over medium heat.
- Continue cooking the butter, swirling the pan occasionally. The butter will foam and sizzle before golden-brown flecks begin to form on the bottom of the pan.
- Once the butter smells nutty and toasted, add the minced garlic. Cook for approximately 30 seconds, and then immediately remove the pan from the heat.
- Mash the potatoes with a potato masher or pass them through a potato ricer.
- Add the sour cream, warm heavy cream, salt, black pepper, and approximately three-quarters of the garlic brown butter.
- Gently stir until the ingredients are incorporated and the potatoes are creamy. Add another splash of warm cream if you prefer a softer consistency.
- Transfer the mashed potatoes to a warm serving bowl. Spoon the remaining brown butter over the top, making sure to include the toasted brown flecks.
- Garnish with chopped chives, parsley, fresh thyme, cracked black pepper, or flaky salt. Serve warm.
Notes
- A light-colored pan makes it easier to see when the butter has turned golden brown.
- Watch the butter closely. It can quickly go from perfectly browned to burned.
- Scrape all the toasted milk solids from the pan into the potatoes because they contain most of the nutty brown butter flavor.
- Yukon Gold potatoes provide a naturally creamy, buttery texture. For lighter and fluffier potatoes, use half Yukon Gold and half russet potatoes.
- Warm the heavy cream before adding it to the potatoes. Cold cream can cool the potatoes and make them more difficult to combine.
- Avoid using a blender or food processor. They can overwork the potatoes and create a gummy texture.
- For brown butter sage mashed potatoes, add several fresh sage leaves to the butter as it browns. Remove the crispy leaves and use them as a garnish.
- To prepare the potatoes ahead, transfer them to a buttered baking dish and refrigerate for up to two days. Reheat covered at 350°F with an additional splash of cream.
Can Brown Butter Mashed Potatoes Be Made Ahead?
Yes. Prepare the mashed potatoes up to two days in advance, but reserve a small amount of the brown butter for serving.
Transfer the potatoes to a buttered baking dish and cover tightly. Refrigerate until you are ready to reheat them.
Before serving, add a splash of cream and a few small pieces of butter. Cover the dish with foil and reheat in a 350°F oven for approximately 25 to 35 minutes, stirring once, until hot.
You can also reheat them in a slow cooker on low. Stir occasionally and add cream as needed to maintain their creamy consistency.
How to Store Leftover Mashed Potatoes
Store leftover brown butter mashed potatoes in an airtight container in the refrigerator for up to four days.
Reheat individual portions in the microwave with a splash of milk or cream. Larger portions can be warmed in a covered baking dish or saucepan over low heat.
Add another small spoonful of butter before serving to restore their creamy texture.
Can You Freeze Mashed Potatoes?
Mashed potatoes made with plenty of butter and cream freeze better than low-fat versions.
Let the potatoes cool completely and transfer them to a freezer-safe container. Freeze for up to two months. Thaw overnight in the refrigerator before reheating.
The texture may change slightly after freezing, so stir in additional warm cream and butter while reheating.
Frequently Asked Questions
How do I know when brown butter is ready?
Brown butter is ready when the foaming begins to settle, golden-brown flecks appear on the bottom of the pan, and the butter smells nutty and toasted. Remove it from the heat immediately.
Can I use salted butter?
Yes. Salted butter will work, but wait until the end to add additional salt so the potatoes do not become overly salty.
Why did my mashed potatoes turn gummy?
Mashed potatoes usually become gummy when they are overmixed or processed in a blender or food processor. Mash them gently and stop mixing as soon as the ingredients are combined.
Can I use milk instead of heavy cream?
Yes. Whole milk, evaporated milk, or half-and-half can replace the heavy cream. The potatoes will be slightly lighter but still delicious.
Should I peel Yukon Gold potatoes?
Peeling is optional. Yukon Gold skins are thin and tender, so you can leave them on for rustic mashed potatoes. Peel them if you prefer a smooth and classic presentation.
Can I double this recipe?
Yes. This recipe can easily be doubled for Thanksgiving, Christmas, or another large gathering. Use a large pot and make sure the potato pieces are evenly covered with water.
Final Thoughts
Brown butter is one of the easiest ways to make homemade mashed potatoes feel a little more special. It gives the potatoes a deep, nutty flavor while keeping everything familiar, creamy, and comforting.
These brown butter mashed potatoes are elegant enough for a holiday table but simple enough to serve with an everyday chicken dinner or Sunday pot roast. Just make sure you scrape every golden-brown bit from the butter pan into the potatoes because that is where all the best flavor is hiding.
