Why You’ll Love Irresistible Brown Butter Mashed Potatoes in 3 Simple Steps Recipe

I keep coming back to this recipe because it’s quick, straightforward, and packed with flavor. I like how the browned butter transforms basic mashed potatoes into something special without adding extra effort. I also enjoy that it pairs beautifully with almost any main dish and works just as well for weeknights as it does for special meals.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 lbs Yukon Gold potatoes, peeled and quartered
1/2 cup unsalted butter
1/2 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper

Directions

I start by placing the potatoes in a large pot, covering them with cold water, and bringing everything to a boil. I cook them for about 15 to 20 minutes, until they’re fork-tender. While the potatoes cook, I melt the butter in a small saucepan over medium heat and let it cook until it turns golden brown and smells nutty, which usually takes about 5 minutes.

Once the potatoes are done, I drain them and return them to the pot. I mash them until smooth, then stir in the browned butter, heavy cream, salt, and black pepper. I mix everything until the potatoes are creamy and well combined, then serve them warm.

Servings and Timing

I get about 4 servings from this recipe. The total time is roughly 35 minutes, with about 10 minutes of prep time and 25 minutes of cooking time.

Variations

I sometimes swap the heavy cream for whole milk when I want a lighter version. For extra flavor, I like adding roasted garlic or a sprinkle of fresh herbs. When I want a richer result, I mix in a bit of cream cheese or grated Parmesan.

Storage/Reheating

I store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them gently on the stovetop or in the microwave, adding a splash of milk or cream to bring back the creamy texture.

FAQs

Can I make these mashed potatoes ahead of time?

I often prepare them a few hours ahead and reheat gently before serving.

Why use Yukon Gold potatoes?

I prefer them because they have a naturally buttery flavor and creamy texture.

How do I know when the butter is browned?

I watch for a golden color and a nutty aroma, making sure it doesn’t burn.

Can I use salted butter instead?

I can, but I reduce or adjust the added salt to avoid oversalting.

What if my mashed potatoes are too thick?

I stir in a little extra warm milk or cream until they reach the texture I like.

Can I make these dairy-free?

I substitute plant-based butter and cream alternatives when needed.

Is it better to mash by hand or with a mixer?

I like hand-mashing for a rustic texture, but a mixer works for extra smooth potatoes.

Can I freeze mashed potatoes?

I can freeze them, but I find the texture is best when they’re fresh.

How do I keep mashed potatoes warm before serving?

I keep them covered over very low heat or in a warm oven.

What dishes pair well with these mashed potatoes?

I serve them alongside roasted vegetables, vegetarian mains, or hearty stews.

Conclusion

I find these brown butter mashed potatoes to be a simple yet luxurious side dish that never disappoints. With their creamy texture and nutty richness, they’re an easy way for me to turn everyday ingredients into something truly satisfying.