If you’ve ever thought mashed potatoes couldn’t get any better, wait until you try this Brown Butter Mashed Potatoes Recipe. It transforms humble Yukon gold potatoes into a luxurious, velvety side dish bursting with rich, nutty flavors. The secret? Gently browning butter until it’s golden and aromatic, then mixing it with garlic, thyme, and just the right amount of creaminess from warm milk. Whether you’re serving up a weeknight dinner or a festive holiday feast, this recipe always steals the show and brings a warm comfort to every bite.
Ingredients You’ll Need
These ingredients are simple pantry staples, but each one plays a crucial role in flavor and texture. From the creamy Yukon gold potatoes to the aromatic garlic and thyme, every component works together to create deep, satisfying layers of taste and that irresistible golden hue from the brown butter.
- 3 pounds Yukon gold potatoes: Their buttery flavor and creamy texture make them perfect for mashing.
- 8 tablespoons salted butter (divided): Essential for creating that rich, nutty brown butter flavor and luscious mouthfeel.
- 4 garlic cloves (finely minced): Adds a fragrant depth that lifts the entire dish.
- ¾ teaspoon dried thyme: Offers a subtle herbal note that pairs beautifully with the butter and potatoes.
- ¾-1 cup milk (warmed): Used to achieve just the right creamy consistency for perfectly smooth mashed potatoes.
- 2 ½ teaspoons salt (divided): Enhances all the natural flavors and balances the richness.
- ½ teaspoon black pepper: Adds a gentle kick and complexity.
- Fresh thyme (optional, for serving): A pretty garnish and extra herbal accent for presentation and taste.
How to Make Brown Butter Mashed Potatoes Recipe
Step 1: Cook the Potatoes
Start by adding your peeled and chopped Yukon gold potatoes to a large pot. Cover them with water by about an inch, and don’t forget to add 1 ½ teaspoons of salt to season the potatoes from the start. Bring the water to a boil over high heat, then lower the heat to medium and let them simmer until fork-tender, about 10 to 15 minutes. Properly cooked potatoes will mash smoothly without lumps, so patience here is key. Once tender, drain the potatoes and set them aside—this is the base of your creamy masterpiece.
Step 2: Brown the Butter
Next, return your empty pot to medium heat and add all 8 tablespoons of the salted butter. Stir it occasionally and watch closely as it melts, foams, and then starts to develop a golden brown color with an irresistible nutty aroma. This step is where your mashed potatoes get their soul — the nutty, toasty flavor that takes them from ordinary to extraordinary. Keep your eyes peeled because brown butter can go from perfect to burnt very quickly! Once you reach that beautiful golden stage, remove the pot from heat and set aside 2 tablespoons of this fragrant brown butter for later. It’s a little extra touch that will wow guests at the table.
Step 3: Add Garlic and Herbs to Brown Butter
While your pot is still warm, stir in the finely minced garlic into the brown butter. Cook everything together for about 30 seconds until fragrant – trust me, this part smells amazing. Then add the dried thyme, the remaining 1 teaspoon of salt, and the black pepper, mixing until fully combined. This herby, garlicky butter-infused mixture will coat the potatoes and bring every bite alive with flavor.
Step 4: Mash and Combine
Return the drained potatoes to the pot and pour in ¾ cup of the warmed milk. Using a potato masher or a large fork, start mashing the potatoes, blending everything together. Don’t rush — you want to achieve a creamy, smooth texture, so add another splash of milk if needed to reach the perfect consistency. This is your chance to get cozy and make these potatoes exactly how you like them: silky but substantial, with that rich buttery flavor shining through.
Step 5: Serve with Reserved Brown Butter
It’s time to serve up your creation! Spoon the mashed potatoes onto plates or a serving bowl, then drizzle over the reserved 2 tablespoons of brown butter for that gorgeous glossy finish. If you like, sprinkle with fresh thyme, a pinch of salt, and black pepper to add a pop of freshness and seasoning. These little finishing touches make the dish feel extra special and inviting.
How to Serve Brown Butter Mashed Potatoes Recipe
Garnishes
Fresh thyme sprigs not only add a lovely visual touch but also lift the aroma and flavor with their fresh herbal notes. A little extra black pepper or a sprinkle of flaky sea salt can add dimension and a pleasing crunch that contrasts the creamy texture.
Side Dishes
Brown Butter Mashed Potatoes are wonderful alongside roasted meats like herb-crusted chicken, garlic-rubbed beef roast, or even a simple pan-seared salmon. Pairing them with sautéed greens or glazed carrots balances richness with a pop of color and freshness on your plate.
Creative Ways to Present
For a cozy dinner, serve the mashed potatoes in a rustic bowl with the browned butter melting visibly on top. For special occasions, pipe the potatoes into elegant swirls on a platter and drizzle brown butter artfully around. Adding edible flower petals or microgreens can turn this humble side into a true centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer leftover mashed potatoes to an airtight container and store in the refrigerator for up to 3 days. The flavors actually deepen after resting, making the leftovers almost as good as fresh!
Freezing
You can freeze these mashed potatoes, but keep in mind the texture might change slightly upon thawing. Use a freezer-safe container, leaving a bit of space at the top for expansion, and freeze for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of milk or cream to restore smoothness. Alternatively, microwave in short bursts, stirring in between until heated through, taking care not to dry them out.
FAQs
Can I use a different type of potato for this Brown Butter Mashed Potatoes Recipe?
While Yukon gold potatoes are ideal for their buttery texture and flavor, you can substitute russet potatoes if needed. Just note that russets tend to be fluffier and less creamy, so the consistency might differ slightly.
Is browned butter the same as regular melted butter?
Not quite! Browned butter is butter cooked until the milk solids toast and turn golden brown, creating a rich, nutty flavor. Regular melted butter is simply softened or liquefied but lacks that deep toasty aroma.
Can I make this recipe dairy-free?
Yes! Swap the butter for a vegan butter alternative and use a plant-based milk like oat or almond milk. The brown butter flavor might be less intense, but you’ll still get creamy, delicious mashed potatoes.
How do I keep the mashed potatoes from being gluey?
To avoid gluey potatoes, don’t overwork them. Use a potato masher or fork instead of a blender or food processor. Also, starting with starchy Yukon golds and draining the potatoes well helps maintain a fluffy texture.
Can I prepare this recipe ahead of time for a party?
Absolutely! You can make the mashed potatoes a day in advance and gently reheat them before serving. Keep the reserved brown butter separate until serving time to maintain its nutty freshness.
Final Thoughts
Brown Butter Mashed Potatoes Recipe is one of those comforting dishes that feels luxurious yet remains surprisingly simple to prepare. The nutty richness from the browned butter combined with creamy Yukon gold potatoes makes every bite pure happiness. Whether it’s a special occasion or just a craving for something cozy, I encourage you to try this recipe—you’ll quickly discover why it’s become a beloved classic in my kitchen and, hopefully, yours too.
Print
Brown Butter Mashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Brown Butter Mashed Potatoes recipe offers a rich and nutty twist on classic mashed potatoes by incorporating aromatic browned butter and garlic. Creamy and flavorful, these mashed potatoes are elevated with dried thyme and a hint of black pepper, making them an irresistible side dish perfect for any dinner occasion.
Ingredients
Potatoes
- 3 pounds Yukon gold potatoes (peeled and cut into 1-inch chunks)
Brown Butter Sauce
- 8 tablespoons salted butter (divided)
- 4 garlic cloves (finely minced)
- ¾ teaspoon dried thyme
Seasonings and Liquids
- ¾–1 cup milk (warmed)
- 2 ½ teaspoons salt (divided)
- ½ teaspoon black pepper
- Fresh thyme (for serving, optional)
Instructions
- Boil the Potatoes: Add the peeled and cut potatoes to a large pot and cover them with water by about 1 inch. Add 1 ½ teaspoons of salt to the water and bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 10-15 minutes, or until the potatoes are fork-tender. Drain the potatoes in a colander and set aside.
- Brown the Butter: Return the same pot to medium heat and add all 8 tablespoons of butter. Cook the butter, stirring occasionally, for 5-7 minutes until it turns golden brown and emits a nutty aroma. Watch carefully as it can burn quickly. Remove from heat immediately and reserve 2 tablespoons of the browned butter for serving.
- Sauté Garlic and Seasonings: To the remaining brown butter in the pot, add the finely minced garlic and stir constantly for about 30 seconds until fragrant. Then stir in the dried thyme, remaining 1 teaspoon of salt, and black pepper until combined.
- Mash the Potatoes: Return the cooked potatoes to the pot with the brown butter and seasonings. Pour in ¾ cup of warmed milk and mash everything together using a potato masher or a large fork until smooth. Add additional milk as needed to reach your desired creamy consistency.
- Serve: Serve the mashed potatoes immediately, drizzling with the reserved brown butter, and garnish with fresh thyme, extra salt, and black pepper if desired for added flavor.
Notes
- If desired, you can substitute half-and-half or cream for milk for an even richer texture.
- Be careful while browning butter; it can quickly go from golden brown to burnt.
- Use Yukon gold potatoes for their natural buttery flavor and creamy texture.
- These mashed potatoes can be made a few hours ahead and reheated gently on the stovetop or microwave.
- Fresh thyme makes an excellent garnish but can be omitted if unavailable.
