Description
Creamiest Brown Butter Mashed Potatoes Ever. This recipe uses brown butter and specific techniques to achieve an incredibly rich and smooth texture, perfect for any meal.
Ingredients
- 3 lb Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 10 tablespoons unsalted butter, divided
- 3/4–1 cup whole milk or half-and-half, warmed
- 1/2 cup sour cream or crème fraîche, room temperature
- 1 1/4–1 1/2 teaspoons kosher salt, plus more for water
- 1/2 teaspoon white or black pepper
- Optional aromatics: 6–8 fresh sage leaves or 1 sprig rosemary for browning with butter
- Optional finish: 2–3 tablespoons heavy cream and flaky salt
Instructions
- Place potatoes in a large pot, cover with cold water by 1 inch, and add a big pinch of salt. Bring to a boil, then simmer until very tender, 12–18 minutes depending on size. Drain well and return to the hot pot; let steam off moisture 1–2 minutes.
- In a small saucepan, melt 8 tablespoons butter over medium heat, swirling until foamy and the milk solids turn deep golden and smell nutty, 4–6 minutes. If using, crisp the sage/rosemary in the butter for 30–60 seconds, then remove to a plate. Keep butter warm.
- Rice the potatoes back into the warm pot for the silkiest texture, or mash by hand until mostly smooth. Pour in two-thirds of the brown butter, add 3/4 cup warm milk or half-and-half, sour cream, 1 1/4 teaspoons salt, and pepper. Stir gently until creamy; add more warm milk a splash at a time to reach desired richness.
- Taste and adjust salt. Stir in the remaining 2 tablespoons butter (softened) for extra sheen, then drizzle the last of the brown butter over the top. Garnish with the crisped herbs and a pinch of flaky salt.
Notes
- Potato choice: Yukon Golds give a naturally buttery, velvety texture; mix in 1 lb russets for even fluffier results.
- Heat matters: Keep dairy warm and mash potatoes hot to avoid gumminess and ensure better absorption.
- Texture control: Use a ricer for ultra-smooth, a masher for rustic; avoid overworking with a mixer, which can make them gluey.
- Make-ahead: Hold over very low heat with a splash of warm milk, or transfer to a buttered dish, dot with butter, cover, and keep warm up to 1 hour. For longer holds, refrigerate, then rewarm gently with warm milk and a fresh drizzle of brown butter.
- Flavor boosts: Fold in roasted garlic, chives, or 1/2 cup finely grated Parmesan. A spoon of crème fraîche adds tang and silkiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American