Browned Butter Mashed Potatoes

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 30

Servings: people

Calories: 602kcal

Author: Platings and Pairings

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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Equipment

Large Pot

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.

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

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