Original Post: https://www.evolvingtable.com/brown-butter-mashed-potatoes/
Brown Butter Mashed Potatoes Recipe
Rich, decadent, and oh-so-creamy, these Brown Butter Mashed Potatoes will change the way you make this classic dish forever! Buttery Yukon gold potatoes are boiled until tender, then mashed and folded with nutty brown butter, roasted garlic, thyme, and warm milk for the most silky-smooth, restaurant-quality side you’ve ever had.
Servings: 6 servings
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.
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
Calories: 328kcal | Carbohydrates: 43g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1117mg | Potassium: 986mg | Fiber: 5g | Sugar: 4g | Vitamin A: 538IU | Vitamin C: 45mg | Calcium: 82mg | Iron: 2mg
