Creamy Yukon Gold mashed potatoes elevated with rich, nutty brown butter for a simple yet luxurious side dish that pairs with almost any meal.

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

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Place the potatoes in a large pot, cover with cold water, and bring to a boil. Cook for 15–20 minutes until fork-tender.
While the potatoes cook, melt the butter in a small saucepan over medium heat. Continue cooking until the butter turns golden brown and smells nutty, about 5 minutes.
Drain the potatoes and return them to the pot. Mash until smooth, then stir in the browned butter, heavy cream, salt, and black pepper until creamy. Serve warm.

Watch the butter closely to prevent burning while browning.

Add a splash of warm milk or cream if the potatoes are too thick.

Roasted garlic, herbs, or Parmesan can be added for extra flavor.

Hand-mashing gives a rustic texture, while a mixer creates extra smooth potatoes.