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Brown Butter Mashed Potatoes

Brown butter mashed potatoes are simmered until fork-tender, then mashed with warm milk and nutty butter for a creamy texture. Golden-brown butter flecks add rich flavor to this simple side dish.
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Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 8 cup cold water plus more as needed to cover the potatoes
  • 1 tbsp kosher salt divided
  • 8 tbsp unsalted butter
  • 0.75 cup whole milk
  • 0.5 tsp black pepper

Equipment

  • 1 6-quart pot
  • 1 2-quart saucepan
  • 1 microwave

Method
 

  1. Put the potatoes in a 6-quart pot and add the water and 2 teaspoons of the salt, adding more water if needed to cover the potatoes by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
  2. While the potatoes cook, melt the butter in a 2-quart saucepan over medium heat. Cook for 5 to 7 minutes, swirling the pan, until the butter smells nutty and has golden-brown flecks; remove from the heat.
  3. Warm the milk in a microwave-safe measuring cup on HIGH for 45 to 60 seconds, until warm but not boiling.
  4. Drain the potatoes and return them to the pot over low heat for 1 minute, stirring gently to evaporate excess moisture.
  5. Remove the pot from the heat and add the warm milk, brown butter and browned bits, remaining 1 teaspoon salt, and pepper. Mash until creamy, then serve hot.

Notes

For the best flavor, keep an eye on the butter and remove it from the heat as soon as it smells nutty and has golden-brown flecks. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may change. For a dairy-free variation, use unsalted plant-based butter and unsweetened plant milk.