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Imagine transforming plain mashed potatoes into a dish of nutty, buttery magic—this browned butter mashed potatoes recipe does just that. Perfect for holiday feasts, weeknight dinners, or even a fun potluck treat, these creamy mashed potatoes pack a flavorful punch. Who knew potatoes could get this fancy?
Recipe Rundown – What You Need to Know
- Flavor Profile: The browned butter adds a warm, nutty depth that lifts the natural creaminess of the potatoes into a truly decadent experience.
- Difficulty: Simple enough for any home cook! The key is mastering the browning of butter without letting it burn.
- Handy Hint: For extra creaminess, choose Yukon Gold potatoes. They mash beautifully and hold onto flavor.
- Make Ahead: You can prep these mashed potatoes in advance. Reheat gently on the stove or in the microwave with a splash of buttermilk to keep them smooth.
- Ingredient Notes and Substitutions:
- Butter: Use unsalted butter to control the salt level. For a dairy-free twist, try a quality olive oil.
- Potatoes: While Yukon Gold is ideal, Russet potatoes work well too.
- Buttermilk: Substitute with milk mixed with a teaspoon of lemon juice if you’re in a pinch.
- Chives: Fresh chives add a pop of color and subtle onion flavor. If unavailable, green onions work as an alternative.
- Usage Variations: Leftovers make fantastic potato pancakes, a hearty base for shepherd’s pie, or even a twist on buttermilk chive potatoes.
- Food Fact: Mashed potatoes, a staple in kitchens for centuries, are a great source of vitamin C, potassium, and fiber.
Table of contents
Down here in the South, we don’t do bland, and we sure don’t do boring. Mashed potatoes? They’re already a staple, but why stop at just good when you can make them unforgettable? Enter browned butter, the rich, nutty magic that takes a pot of perfectly whipped spuds and turns them into the side dish people fight over. Forget the plain stuff—this is mashed potatoes leveled up, with deep, toasty flavor that practically begs for an extra scoop (or three). Even my cousin who once claimed mashed potatoes were “just filler” now treats these like the main event.
These beauties have earned a permanent spot at our holiday table, right next to the turkey that frankly, should be a little nervous. They’re buttery, silky, and packed with the kind of flavor that makes people close their eyes after the first bite. And let’s be honest—if you’re going to do mashed potatoes, do them right. Around here, it’s go big or go home, and these browned butter mashed potatoes? They bring the kind of big flavor that keeps folks coming back for more.
Browned Butter Mashed Potatoes
Equipment
Ingredients
- 2 pounds potatoes, Yukon Gold or Russet, peeled and cut into 1/2-inch chunks
- 8 tablespoons unsalted butter , divided
- ½ cup whole buttermilk , brought to room temperature
- ½ teaspoon kosher salt, additional to taste
- pinch black pepper, to taste
- 4 tablespoons chives, fresh chopped; divided
Instructions
- Place prepared potatoes in a large pot and cover with cold water. Season the water kosher salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are tender when pierced easily with a fork, about 15-20 minutes.2 pounds potatoes, ½ teaspoon kosher salt
- Brown 2 tablespoons of butter while the potatoes cook. Set aside.8 tablespoons unsalted butter
- Drain potatoes and return them to the pot. Add remaining 6 tablespoons butter to the potatoes and mash with a potato masher until mashed but still lumpy. Then add buttermilk, salt, and pepper. Mash until mixture is fully incorporated. If needed, add a bit more buttermilk.8 tablespoons unsalted butter, ½ cup whole buttermilk, pinch black pepper, ½ teaspoon kosher salt
- Taste for seasoning and adjust as required. Stir in 3 tablespoons of the chopped fresh chives. Transfer to a serving bowl. Use the back of a spoon to create a swirly, circular channel. Drizzle the browned butter in the channel, and garnished with more chives, if desired. Serve hot.4 tablespoons chives
Video
Notes
- Gluey Texture? Overmixing can lead to gluey potatoes. Use a hand masher or ricer instead of an electric mixer.
- Burnt Butter? Remove the butter from heat as soon as it reaches a golden hue. Stir continuously!
- For a cheesy version, mix in sharp cheddar or Parmesan.
- For a garlicky variation, infuse the browned butter with roasted garlic for 15 minutes, then remove and drizzle.
- Pair these nutty mashed potatoes with a crisp Pilsner or a light lager—their clean, refreshing taste cuts through the richness perfectly.
- An oaky Chardonnay or a light, fruity Pinot Noir complements the creamy texture and buttery flavor, balancing the dish beautifully.
- Try a bourbon-based cocktail with a hint of maple syrup—the subtle sweetness and spice echo the caramelized notes of the browned butter.
Step By Step Photos↓
Scroll below the recipe card for step-by-step photos to walk you through every delicious detail!Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Step-By-Step Photos & Instructions
1
Prep the Potatoes
Peel and cut 2 pounds (about 900 g) of Yukon Gold or Russet potatoes into 1″–2″ chunks, then place them in a large pot, cover with cold water, and season with ½ teaspoon kosher salt.
2
Cook the Potatoes
Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 15–20 minutes until the potatoes are tender when pierced with a fork. Skim any foam that accumulates at the water’s surface with a spoon.
3
Brown the Butter
In a small saucepan, melt 2 tablespoons (30 ml) of unsalted butter over medium heat, stirring frequently until it turns golden brown and releases a nutty aroma—be sure to keep a close eye on it to prevent burning!
4
Mash the Potatoes
Drain the potatoes and return them to the pot, then add the remaining 6 tablespoons (90 ml) of butter and mash them using a hand masher for a rustic texture or use a ricer or potato masher for an ultra-smooth finish.
5
No Lumps Allowed
Next, stir in ½ cup (120 ml) of whole buttermilk—adding a bit more if needed to achieve your perfect consistency—and season with freshly ground black pepper while adjusting the salt to taste.
6
Finish with Chives
Fold in 3 tablespoons of chopped fresh chives for a burst of color and flavor, then garnish with the remaining 2 tablespoons of butter and an extra tablespoon of chives for an added touch of flair before serving.
Jenny’s Tips
Make Ahead: Store any leftovers in an airtight container. When reheating, add a splash of buttermilk and warm gently on the stovetop or microwave to maintain a creamy texture.
Choose the Right Potato: Yukon Gold potatoes offer a naturally buttery texture, but Russets can work if you prefer a fluffier consistency.
Brown Butter Like a Pro: Use medium heat and stir constantly. Remove from heat as soon as it turns a golden brown to avoid a burnt flavor.
Mash Wisely: A ricer works wonders for the smoothest mashed potatoes, but a hand masher gives a charming rustic feel.
Boost the Flavor: Experiment with roasted garlic, fresh herbs, or even a sprinkle of Parmesan cheese for an extra kick.
Adjust to Taste: Always taste and adjust seasoning after mashing. A pinch more salt or a squeeze of lemon can brighten up the flavors.
Store It Right: Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat gently to avoid overcooking.
Craving More Crunch? For a bit of crunch, toast some breadcrumbs and sprinkle them over the potatoes just before serving.
Storage Instructions
Store your browned butter mashed potatoes in an airtight container in the refrigerator. They keep well for up to 3 days. When you reheat them, do so over low heat on the stovetop or in the microwave, stirring in a splash of buttermilk to revive the creamy texture.
Frequently Asked Questions
A hand masher works great for a rustic texture, while a potato ricer delivers an ultra-smooth finish—just avoid an electric mixer, as it can overwork the starch and make them gluey.
Yes, simply mix ½ cup of milk with 1 teaspoon of lemon juice or vinegar, let it sit for 5 minutes, and use it as a buttermilk substitute.
Mash the potatoes gently using a hand masher or ricer and stop as soon as they’re smooth to avoid releasing too much starch.
More Potato Recipes to Try
These are my new favorite mashed potatoes! So buttery and delicious! Thank you so much!
Ned, I swear browned butter changes people’s moods!:-) Jenny