Our new favorite way to make mashed potatoes!
To this day, this might be the happiest kitchen accident we’ve ever had. For Valentine’s Day, Justin and I kept it classic with a steak and potatoes date night—he handled the Filet Mignon and Roasted Asparagus, while I was on mashed potato duty. Easy, right?
I had just drained the potatoes and tossed the butter in the pot when I got distracted with cleaning dishes. Next thing I knew, Justin was rushing over to check on the forgotten butter. But instead of burning, it turned a gorgeous golden brown, with the most incredible nutty aroma.
And y’all, I kid you not—we have never made mashed potatoes the same way again! Brown butter gives them a rich, deep flavor that’s so good, you won’t need sour cream or loads of heavy cream to make them ultra-creamy and delicious.
Ingredient Notes
For the exact measurements and detailed instructions, please see the recipe card below.
- Potatoes. Yukon gold potatoes are the best choice here! Their naturally creamy texture and buttery flavor make for the smoothest mashed potatoes. You can also use red potatoes, but they tend to be a bit waxier and won’t mash quite as smoothly. Whatever you do, peel them first—keeping the skins on will result in a chunkier mash!
- Butter. Salted butter was used when testing (because, honestly, that’s what I always have on hand!). If using unsalted, just adjust the salt to taste. Whatever you choose, go for a high-quality butter—it makes all the difference in flavor, especially in a dish as simple as this!
- Thyme. Dried thyme is an easy go-to for convenience, but fresh thyme works just as well. If using fresh, double the amount to about 2 teaspoons.
- Milk. Stick with full-fat or 2% milk for the creamiest texture. Lower-fat milk will work, but your mashed potatoes won’t be as rich.
- Garlic. I’m a huge advocate for using fresh garlic cloves here—a garlic press makes this super easy! But if you’re in a pinch, garlic powder can work. Start with ½ teaspoon and adjust up to 1 teaspoon to taste.
How to Make Brown Butter Mashed Potatoes
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Peel, cube, and boil potatoes.
Add the peeled, cubed potatoes to a large pot and cover with water by about 1 inch. Sprinkle in salt and bring to a boil over high heat. Reduce to medium and simmer for 10-15 minutes, or until fork-tender. Drain and set aside.
Brown the butter.
Lower the heat to medium and add 8 tablespoons of butter to the same pot. Stir occasionally and cook for 5-7 minutes, or until the butter turns golden brown and smells nutty. (Keep an eye on it—brown butter can turn to burnt butter fast!). Immediately remove from the heat and set aside 2 tablespoons for serving.
Infuse with flavor.
Stir garlic into the still-warm browned butter and cook for 30 seconds, until fragrant. Mix in thyme, remaining 1 teaspoon salt, and black pepper until well combined.
Mix in milk and mash it up.
Return the drained potatoes to the pot and pour in ¾ cup warmed milk. Mash everything together until smooth, adding more milk as needed until your preferred consistency is reached.
Serve and dig in!
Drizzle the reserved brown butter over the mashed potatoes and garnish with extra thyme, salt, and black pepper, if desired. Serve immediately, or store in an airtight container in the refrigerator for up to 4 days.
FAQs
Brown butter adds a deep, nutty flavor that makes mashed potatoes richer and more complex than regular butter alone.
Overmixing is usually the culprit! Use a potato masher instead of a hand mixer, and avoid overworking the potatoes.
Yes! Store in an airtight container in the fridge for up to 24 hours. Reheat on low heat with extra milk to bring back the creaminess.
Absolutely! Let them cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat with a splash of milk.
What to Serve with them?
These mashed potatoes pair well with so many main dishes, whether it’s a cozy holiday spread or a simple weeknight dinner:
- Classic Proteins: Try them alongside Garlic Butter Steak Bites, Air Fryer Chicken Thighs, or Lemon Dill Salmon.
- Comfort Food Favorites: Serve with French Onion Chicken, Olive Garden Chicken Marsala, or Instant Pot Turkey Chili.
- Holiday Dinners: A perfect side for Bacon Wrapped Stuffed Pork Tenderloin, Christmas Prime Rib, or Air Fryer Steak.
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Brown Butter Mashed Potatoes Recipe
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Ingredients
- 3 pounds Yukon gold potatoes peeled and cut into 1-inch chunks
- 8 tablespoons salted butter divided
- 4 garlic cloves finely minced
- ¾ teaspoon dried thyme
- ¾-1 cup milk warmed
- 2 ½ teaspoons salt divided
- ½ teaspoon black pepper
- Fresh thyme for serving (optional)
Instructions
- Add the potatoes to a large pot and cover with water by 1 inch. Add 1 ½ teaspoons salt, then bring to a boil over high heat. Reduce heat to medium and simmer for 10-15 minutes, or until fork-tender. Drain in a colander and set aside.3 pounds Yukon gold potatoes
- Return the pot to medium heat and add 8 tablespoons butter. Cook, stirring occasionally, for 5-7 minutes, or until the butter turns golden brown and develops a nutty aroma. (Keep a close eye on this, it can turn quickly!) Remove from the heat immediately and set aside 2 tablespoons of brown butter for serving.8 tablespoons salted butter
- Add the garlic to the brown butter in the pot, stirring constantly for 30 seconds, or until fragrant. Stir in the thyme, remaining 1 teaspoon salt, and black pepper until combined.4 garlic cloves, ¾ teaspoon dried thyme, ½ teaspoon black pepper
- Return the potatoes to the pot and pour in ¾ cup of warmed milk. Mash everything together using a potato masher or large fork until smooth, adding more milk as needed to reach your desired consistency.¾-1 cup milk
- Serve immediately with the reserved brown butter, extra thyme, salt, and black pepper, if desired.
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Video
Notes
- Choosing the Right Potatoes: Yukon gold potatoes are best for mashed potatoes since they have a naturally creamy texture. If using Russet or red potatoes, expect a slightly different consistency.
- Perfectly Browned Butter: Watch closely—brown butter can go from nutty perfection to burnt in seconds. Remove from heat as soon as it turns golden and smells toasty.
- Milk Temperature Matters: Using warmed milk helps keep the mashed potatoes silky smooth and prevents them from cooling down too much.
- Make-Ahead Tip: Prep these up to 24 hours in advance. Reheat with a splash of milk over low heat, stirring until creamy.
- Extra Creaminess: Swap half of the milk for heavy cream or stir in ½ cup of sour cream for an even richer taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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