These Browned Butter Mashed Potatoes are a simple but decadent twist on classic mashed potatoes. Russet potatoes are simmered in broth until tender, then mashed with sour cream and nutty browned butter for rich, caramelized depth. The result is ultra-creamy with a subtle toasted flavor that pairs perfectly with roasted meats and much more!
Table of Contents
Mashed potatoes are the ultimate comfort food, whether you keep things simple, experiment with different flavor profiles, opt for alternative cooking methods like these Instant Pot mashed potatoes, or switch to sweet potatoes instead.
These browned butter mashed potatoes instantly elevate traditional mashed potatoes with deep, nutty flavor. The pan-cooked butter adds caramelized richness, while sour cream keeps the fluffy potatoes luxuriously creamy. A final drizzle of extra browned butter and a sprinkle of chopped chives create a restaurant-worthy side dish that’s as visually appealing as it is delicious.
Perfect for holiday feasts, Sunday roast chicken, or anytime you want a comforting yet sophisticated side that pairs beautifully with roasted meats, steak, or even a simple weeknight meal.
Ingredient notes
- Unsalted butter – Gives richness and a silky consistency. Salted butter can be used, but then you’ll need to adjust the salt added to the chicken broth mixture.
- Whole milk: Adds creaminess and helps create a smooth texture.
- Russet potatoes – Russet potatoes are a great option for mashed potatoes because of their high starch content for ultra fluffy texture, much like Yukon gold potatoes. I prefer peeling russet potatoes before cooking them for a smooth texture as they have a thicker skin, although you could leave the skin on for a more rustic texture.
- Chicken broth – The broth will impart a flavor to the potatoes from the outset and give you that extra flavor that mashed potatoes can sometimes lack. Parmesan broth or vegetable broth can be used instead.
- Sour cream – Adds tang and extra creaminess.
- Salt and pepper – The salt enhances all the flavors of the dish while the black pepper balances the richness with a subtle heat. Add to taste.
- Chives – Fresh garnish for a pop of color and mild onion flavor.
How to make them
Step 1
Brown the butter
- Melt the butter in a heavy, large saucepan over medium heat.
- Cook, swirling the pan occasionally (but not stirring), until the milk solids turn a deep golden brown and the butter develops a nutty aroma (about 5 minutes). Watch closely to avoid burning.
- Immediately pour the browned butter into a glass measuring cup and set aside.
Step 2
Cook the potatoes
- Cut the potatoes into 1-inch cubes and place them in a large pot with the chicken broth.
- Add enough water to fully submerge the potatoes and season with 2 tablespoons of salt.
- Bring to a rolling boil and then reduce to a gentle simmer.
- Cook uncovered for 10–12 minutes, or until the potatoes are completely tender and crumble when pierced with a fork.
Step 3
Warm the milk
- While the potatoes cook, pour the milk into the saucepan and warm over low heat.
- Stir the browned butter to redistribute the solids, then pour all but ¼ cup into the heated milk.
- Keep warm but do not boil.
Step 4
Mash the potatoes
- Drain the potatoes in a colander and immediately transfer them to the bowl of a stand mixer.
- Using the paddle attachment, mix on low speed for 1 minute to break down the potatoes into a smooth base.
- Gradually stream in the warm milk-butter mixture and sour cream.
- Once incorporated, increase the speed and beat for 30 seconds, or until the milk is absorbed.
- Switch to the whisk attachment and whip for 1 minute, or until light and fluffy.
- Taste and adjust seasoning with salt and pepper.
Step 5
Serve
- Transfer the mashed potatoes to a serving dish.
- Drizzle with the reserved browned butter and garnish with chopped chives, if desired.
- Enjoy while still warm!
Ways to transform mashed potatoes
Elevate simple mashed potatoes with bold, savory depth when you combine them with readily available pantry staples. Here are two easy upgrades for unforgettable flavor:
- Garlic Miso Mashed Potatoes: Miso paste and roasted garlic combine forces to provide incredible umami flavor in this mashed potatoes recipe.
- Garlic Goat Cheese Mashed Potatoes: For a rich and cheesy flavor, add creamy goat cheese, sour cream, and Parmesan cheese to your fluffy mashed potatoes.
- Smoked Gouda Mashed Potatoes: Mix in Gouda cheese and top with Parmesan to broil until perfectly golden.
Tips and tricks
- Cut the potatoes into uniform-sized cubes for even cooking.
- Don’t overmix or overwork the potatoes. You want to mix them enough to remove the lumps and add a little air, but stop mixing once they are fluffy.
- Allow the butter to sit at room temperature for about 20-25 minutes before heating it in the pan. If the butter is too cold from the fridge or if it is frozen, it will splatter and burn easily.
- Stop the butter from cooking further by immediately removing it from the hot pan and transferring it to a heat-proof bowl or glass jar. If left in the pan, it will continue to cook and potentially burn.
- Keep a close watch on the butter as browned butter can turn to burnt butter very quickly.
- Cooking potatoes in broth provides additional savory flavor to your mashed potatoes which you wouldn’t achieve by just boiling them in water.
Variations
Customize your browned butter mashed potatoes with these quick and easy ingredient swaps and additions:
- Cheesy mashed potatoes -Mix in your favorite shredded cheese (cheddar, Gouda, Gruyère, or Parmesan) for a rich cheesy profile.
- Extra creaminess – Swap half-and-half or heavy cream for the milk.
- Garlicky mashed potatoes – Sauté minced garlic in the browned butter before combining with the warmed milk for added depth of flavor or add in some roasted garlic before mashing the potatoes.
- Herb-infused – If you don’t have fresh chives or just want extra herb flavor, you can use rosemary, parsley, sage, or thyme in this recipe as a garnish or mixed into the mashed potato mixture.
- Lighter option – Substitute Greek yogurt for the sour cream.
- Kind of potatoes – I’ve used Russet potatoes (peeled or unpeeled) for these browned butter mashed potatoes, but you could use Yukon Gold potatoes instead, if you prefer.
Serving suggestions
Indulge in the nutty depth of browned butter mashed potatoes. They’re luxuriously creamy with a caramelized richness that elevates everything from hearty comfort food to elegant dishes. Here are the perfect pairings to let them shine:
Storing
- Store leftover browned butter mashed potatoes in an airtight container in the fridge for up to 5 days.
- To reheat in the oven, bake them covered with tin foil at 350 degrees F for 20-30 minutes, stirring halfway through and mixing in a splash of milk, if needed.
- To reheat in the microwave, cover the mashed potatoes with plastic wrap, and poke about 5 holes in the plastic wrap. Microwave at 75% power for about 12 minutes, stirring halfway through.
Erin’s wine pairings
Enhance the nutty richness of browned butter mashed potatoes with the perfect wine pairing. Whether you crave bright acidity, buttery depth, or earthy contrast to highlight their caramelized warmth:
- A dry Riesling, with its hint of sweetness and rich acidity, is a great match for creamy mashed potatoes.
- If you prefer something light and crisp, Pinot Grigio is a lovely choice.
- Chardonnay with its subtle oak and buttery undertones reflects the richness of browned butter in the mashed potatoes and enhances its toasted notes without it being overpowering.
- Viognier offers a full-bodied texture with stone fruit flavors that balance beautifully with the nutty warmth of browned butter mashed potatoes.
- If you’re looking for a red wine, Pinot Noir with earthy undertones and soft tannins will add a lovely contrast while still allowing the browned butter in these mashed potatoes to shine.
More irresistible potato recipes
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Full Recipe
Browned Butter Mashed Potatoes
These Browned Butter Mashed Potatoes are a simple but decadent twist on classic mashed potatoes. Russet potatoes are simmered in broth until tender, then mashed with sour cream and nutty browned butter for rich, caramelized depth. The result is ultra-creamy with a subtle toasted flavor that pairs perfectly with roasted meats and much more!
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Serves 6 people
Equipment
Ingredients
- 1 cup unsalted butter (2 sticks)
- 2 cups whole milk
- 4 pounds russet potatoes (peeled if desired (about 8 large potatoes))
- 2 cups chicken broth
- ½ cup sour cream
- Kosher salt and pepper (to taste)
- Chives (for topping)
Instructions
- Melt butter in a heavy, large pot over medium heat. Cook until butter solids are golden brown, swirling pan occasionally, about 5 minutes. Pour the butter into a glass measuring cup and set aside. Reserve the pot.
- Note: Don’t stir the butter too much or it will prevent it from browning. Keep an eye on it so that it doesn’t burn.
- Cut the potatoes into 1-inch cubes and place them in a large pot with the chicken broth. Add enough water to cover the potatoes and add about 2 Tablespoons of salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, add the milk to the saucepan and heat over low. Give the browned butter a stir, then add all but ¼ cup into the milk. Keep warm.
- As soon as the potatoes are tender, drain them in a colander.
- Place hot potatoes in the mixing bowl of a stand mixer and, using the mixing attachment, mix until smooth, about 1 minute.
- Slowly add in milk/butter mixture and sour cream.
- Turn up speed and beat for about 30 seconds, or until milk is absorbed. Gradually turn up speed and mix for 1 minute longer.
- Switch to whipping attachment and beat for about 1 minute, or until fluffy. Season with salt and pepper, to taste.
- Serve warm topped with extra browned butter and chopped chives, if desired.
Notes
Storing
- Store leftover browned butter mashed potatoes in an airtight container in the fridge for up to 5 days.
- To reheat in the oven, bake them covered with tin foil at 350 degrees F for 20-30 minutes, stirring halfway through and mixing in a splash of milk, if needed.
- To reheat in the microwave, cover the mashed potatoes with plastic wrap, and poke about 5 holes in the plastic wrap. Microwave at 75% power for about 12 minutes, stirring halfway through.
- Cut the potatoes into uniform-sized cubes for even cooking.
- Don’t overmix or overwork the potatoes. You want to mix them enough to remove the lumps and add a little air, but stop mixing once they are fluffy.
- Allow the butter to sit at room temperature for about 20-25 minutes before heating it in the pan. If the butter is too cold from the fridge or if it is frozen, it will splatter and burn easily.
- Stop the butter from cooking further by immediately removing it from the hot pan and transferring it to a heat-proof bowl or glass jar. If left in the pan, it will continue to cook and potentially burn.
- Keep a close watch on the butter as browned butter can turn to burnt butter very quickly.
- Cooking potatoes in broth provides additional savory flavor to your mashed potatoes which you wouldn’t achieve by just boiling them in water.
- Cheesy mashed potatoes – Mix in your favorite shredded cheese (cheddar, Gouda, Gruyère, or Parmesan) for a rich cheesy profile.
- Extra creaminess – Swap half-and-half or heavy cream for the milk.
- Garlicky mashed potatoes – Sauté minced garlic in the browned butter before combining with the warmed milk for added depth of flavor or add in some roasted garlic before mashing the potatoes.
- Herb-infused – If you don’t have fresh chives or just want extra herb flavor, you can use rosemary, parsley, sage, or thyme in this recipe as a garnish or mixed into the mashed potato mixture.
- Lighter option – Substitute Greek yogurt for the sour cream.
- Kind of potatoes – I’ve used Russet potatoes (peeled or unpeeled) for these browned
Nutrition
Calories: 602kcal | Carbohydrates: 60g | Protein: 10g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 347mg | Potassium: 1430mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1201IU | Vitamin C: 17mg | Calcium: 171mg | Iron: 3mg
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