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Brown Butter Mashed Potatoes

Brown butter mashed potatoes combine tender Yukon Gold potatoes with nutty browned butter and warm cream for a mostly smooth, rich side dish. Simmer the potatoes until fork-tender, then mash and stir in the butter mixture while it’s warm.
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Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

For the potatoes
  • 3 lb potatoes Yukon Gold, peeled and cut into 1 1/2-inch pieces
  • 3 qt water cold
  • 1 tbsp kosher salt
For the brown butter
  • 8 tbsp unsalted butter cut into pieces
  • 0.75 cup heavy cream
  • 1 tsp kosher salt
  • 0.25 tsp black pepper

Method
 

Cook the potatoes
  1. Put the potatoes in a large pot and add the cold water and 1 tablespoon kosher salt.
  2. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer and cook for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
Brown the butter
  1. While the potatoes cook, melt the butter in a small saucepan over medium heat, swirling often, for 4 to 6 minutes, until the milk solids are golden brown and the butter smells nutty.
  2. Carefully stir the heavy cream into the browned butter and warm over low heat for 1 to 2 minutes, until steaming but not boiling.
Mash and serve
  1. Drain the potatoes and return them to the pot over low heat for about 1 minute, stirring gently, until excess moisture has evaporated.
  2. Remove the pot from the heat and mash the potatoes until mostly smooth, then gradually stir in the warm brown butter and cream, 1 teaspoon kosher salt, and black pepper until combined.

Notes

For the nuttiest flavor, watch the butter closely and remove it from the heat as soon as the milk solids are golden brown. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may change. For a dairy-free variation, use plant-based butter and unsweetened plant cream.