Name: Brown Butter Mashed Potatoes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 pounds russet potatoes, peeled and quartered; ½ cup unsalted butter, cut into smaller pieces; 3 cloves garlic, minced; ⅓ cup sour cream; ½ cup whole milk (or more if needed); 1/4 cup parmesan cheese, grated; ½ teaspoon salt (or to taste); ¼ teaspoon ground black pepper (or to taste); fresh parsley, finely chopped (for serving)

Jump to Recipe

If you’ve ever longed for the ultimate comfort food with a gourmet twist, these Brown Butter Mashed Potatoes are here to sweep you off your feet. Imagine classic mashed potatoes, but taken to the next level with nutty, golden brown butter and fragrant garlic, finished with a touch of parmesan for richness and a splash of sour cream for tang. The result is a bowl of creamy, dreamy potatoes that are impossible to resist, whether you’re gearing up for a holiday feast or simply want to make an ordinary dinner feel extraordinary.

Brown Butter Mashed Potatoes Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of staple ingredients, you get layers of flavor and the most luxurious mashed potatoes you’ve ever tasted. Each ingredient plays a crucial role, from the hearty base to those special finishing touches.

Russet potatoes: Their high starch content yields fluffy, melt-in-your-mouth mashed potatoes that soak up butter beautifully.
Unsalted butter: Browning butter unlocks an incredible nutty aroma, transforming the ordinary into something truly special.
Garlic: Adds depth and a gentle kick that pairs perfectly with the browned butter.
Sour cream: For creaminess and a slight tang that balances out the richness.
Whole milk: Loosens the mashed potatoes to exactly the right silky texture.
Parmesan cheese: A subtle, salty, umami boost that melds seamlessly with the other flavors.
Salt: Essential for bringing all the flavors to life—don’t skip or skimp!
Ground black pepper: Offers a light bite and a warm finish.
Fresh parsley: Brings color, freshness, and a lovely herbal finish for serving.

How to Make Brown Butter Mashed Potatoes

Step 1: Boil the Potatoes

Get started by peeling and quartering your russet potatoes, then drop them into a large pot of well-salted water. Bring everything to a boil over medium-high heat. Let them bubble away for about 10-15 minutes, or until a fork slips through easily. This step is all about getting your potatoes perfectly tender so your Brown Butter Mashed Potatoes turn out light and fluffy.

Step 2: Brown the Butter with Garlic

While the potatoes are cooking, it’s time to make that magical brown butter. In a saucepan, melt the unsalted butter over medium-low heat. Keep that spatula moving—continuous stirring guards against burning. After a few minutes, the butter will foam and start to sizzle. Add the minced garlic now and keep sautéing. Watch closely as the butter transforms; golden specks will appear on the bottom and the whole kitchen will smell gloriously nutty. As soon as it turns a toasty brown, take the pan off the heat instantly. This is the flavor core for your Brown Butter Mashed Potatoes.

Step 3: Mash and Mix Everything Together

Drain the cooked potatoes and mash them up in the pot or a mixing bowl using a potato masher or even a sturdy fork. Pour in half of your garlic-infused brown butter, then add the sour cream, whole milk, grated parmesan, salt, and black pepper. Give everything a good mix until smooth and creamy. If it’s a bit too thick, splash in a little more milk until the mash reaches the dreamy consistency you love.

Step 4: Serve and Finish with Flair

Scoop the mashed potatoes into a serving dish and use the back of a spoon to create a gorgeous swirl on the surface. Drizzle over the remaining brown butter and garlic, letting it pool into every groove. Finish with a handful of chopped fresh parsley for a pop of color and freshness. Dive in while it’s all steaming hot for the full Brown Butter Mashed Potatoes effect!

How to Serve Brown Butter Mashed Potatoes

Garnishes

Sprinkle your hot Brown Butter Mashed Potatoes generously with chopped fresh parsley or finely sliced green onions for a bright pop of color and freshness. Don’t hesitate to add a final dusting of parmesan or a few crispy fried shallots if you really want to impress; those little extras make every bite sing.

Side Dishes

These mashed potatoes are the ultimate companion to roasted and grilled meats, like juicy roast chicken, beef tenderloin, or honey-glazed ham. They’re also dreamy underneath a hearty mushroom gravy or nestled beside simple steamed vegetables to round out a cozy meal.

Creative Ways to Present

If you want to wow your guests, pipe the mashed potatoes onto plates using a pastry bag for restaurant-style presentation, or bake individual portions in ramekins with a sprinkle of cheese on top for warm, golden crusts. For a rustic touch, serve the Brown Butter Mashed Potatoes straight from a cast-iron skillet at the table—everyone will want seconds.

Make Ahead and Storage

Storing Leftovers

Cool any leftover potatoes to room temperature, then transfer them to an airtight container. They’ll keep in the fridge for up to four days without losing their mind-blowing silkiness. Give them a quick stir before reheating to revive the textures and flavors.

Freezing

If you find yourself with extra Brown Butter Mashed Potatoes, you can freeze them! Spoon the cooled potatoes into a freezer-safe container or zip-top bag, smoothing out any air pockets. Freeze for up to two months, then thaw overnight in the refrigerator before reheating. The butter and sour cream help maintain their creamy texture even after freezing.

Reheating

Warm leftovers gently on the stovetop or in the microwave. Add a splash of milk or a pat of butter while reheating to bring back the creamy consistency. Stir frequently to heat them evenly, and never hesitate to freshen up with a little parsley or extra parmesan.

FAQs

How can I make these Brown Butter Mashed Potatoes even creamier?

For extra creaminess, increase the sour cream or swap in some heavy cream in place of part of the milk. Also, be careful not to over-mash, which can make the potatoes gluey. A potato ricer is a great tool if you’re after ultra-smooth results!

Can I use a different type of potato?

Absolutely! Yukon Gold potatoes make for slightly denser but equally delicious results, and their buttery flavor pairs beautifully with the brown butter. Just avoid waxy potatoes like red potatoes as they tend to become pasty.

What’s the secret to perfect brown butter?

Keep your eyes on the pan and stir constantly! Brown butter can go from golden and nutty to burnt in seconds. Remove it from the heat as soon as the solids turn deep golden brown and it smells rich and toasty.

Are these mashed potatoes gluten free?

Yes, Brown Butter Mashed Potatoes are naturally gluten free—just double-check that your parmesan cheese is too. That means this side dish is a welcome addition to almost any table, regardless of guests’ dietary needs.

Can I make these ahead for a dinner party?

Definitely! You can make Brown Butter Mashed Potatoes a day in advance, store them in the fridge, and reheat with a bit of extra milk. Add the final drizzle of brown butter and fresh herbs just before serving for maximum flavor and flair.

Final Thoughts

If you’re craving comfort with a gourmet flourish, you absolutely have to try these Brown Butter Mashed Potatoes. They’re luxurious, soul-warming, and guaranteed to steal the show at your next meal. Once you taste that rich brown butter swirled through creamy potatoes, they’ll earn a permanent spot in your recipe box. Go on, give them a try and get ready to wow everyone at your table!

Brown Butter Mashed Potatoes Recipe

★★★★★

4.7 from 11 reviews

Author: Mariam
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Creamy and flavorful, these Brown Butter Mashed Potatoes are a delightful twist on a classic side dish. The nutty aroma of browned butter combined with garlic and parmesan elevates this dish to a whole new level of deliciousness.

Ingredients

Scale

Potatoes:

2 pounds russet potatoes, peeled and quartered

Brown Butter:

½ cup unsalted butter, cut into smaller pieces
3 cloves garlic, minced

Additional Ingredients:

⅓ cup sour cream
½ cup whole milk (or more if needed)
1/4 cup parmesan cheese, grated
½ teaspoon salt (or to taste)
¼ teaspoon ground black pepper (or to taste)
fresh parsley, finely chopped (for serving)

Instructions

Cook Potatoes: Add the potatoes to a pot of salted water. Boil until fork-tender, about 10-15 minutes.
Make Brown Butter: Melt butter in a saucepan, add garlic, and cook until golden brown with a nutty aroma.
Mash Potatoes: Drain potatoes, mash, and mix with brown butter, sour cream, milk, parmesan, salt, and pepper until smooth.
Serve: Transfer to a dish, swirl, drizzle with remaining brown butter, sprinkle parsley, and serve.