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Brown Butter Mashed Potatoes

Brown butter mashed potatoes combine tender Yukon gold potatoes with golden, nutty butter for a smooth and creamy side dish. The butter is browned separately before it is gradually mixed with warm milk and the potatoes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 367
Ingredients Method Notes

Ingredients
  

  • 3 lb Yukon gold potatoes peeled and cut into 1 1/2-inch pieces
  • 1 tbsp kosher salt divided
  • 8 tbsp unsalted butter
  • 0.75 cup whole milk
  • 0.5 tsp black pepper

Method
 

  1. Put the potatoes in a 5-quart pot and cover with cold water by 1 inch; add 2 teaspoons of the salt.
  2. Bring to a boil over high heat, then reduce the heat and simmer for 15–20 minutes, until the potatoes are easily pierced with a fork.
  3. While the potatoes cook, melt the butter in a small saucepan over medium heat, swirling the pan often, for 4–6 minutes, until golden brown with brown flecks and a nutty aroma; remove from the heat.
  4. Warm the milk in a microwave-safe measuring cup for 30–45 seconds, until warm but not boiling.
  5. Drain the potatoes and return them to the pot over low heat for 1–2 minutes, shaking the pot gently, until the potatoes look dry and steam rises.
  6. Mash the potatoes.
  7. Gradually mix in the brown butter, warm milk, remaining 1 teaspoon salt, and black pepper until smooth and creamy.

Notes

For the best texture, add the warm milk gradually and stop once the potatoes are smooth and creamy. Refrigerate leftovers for up to 4 days; freezing is not recommended because the texture can become grainy. For a dairy-free option, use dairy-free butter and unsweetened oat milk.