This post may contain affiliate links, please see our privacy policy + disclosures for details.
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?
Serve these mashed potatoes with mushroom gravy or this creamy onion gravy to make this a decadent side!
Introduction
Down here in the South, we don’t do bland—and these browned butter mashed potatoes are proof. Rich, nutty browned butter transforms ordinary spuds into a silky, flavor-packed side dish no one forgets. They’ve earned a permanent spot at our holiday table, often outshining the main course. If you’re going to make mashed potatoes, make them unforgettable.
Ingredients
Curious what you need to whip up these mouthwatering browned butter mashed potatoes? Grab these key ingredients, and you can start cooking!
- 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.
See recipe card for full information on ingredients and quantities.
How to Make Browned Butter Mashed Potatoes
Scroll down for the full printable recipe, but if you’re into the play-by-play, keep reading for step-by-step instructions complete with photos to guide you.
1
Prep the Potatoes
Peel and cut 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, or 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.
Recipe FAQs
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.
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.
Serving Browned Butter Mashed Potatoes
Browned butter mashed potatoes are the ultimate comfort side, and pair beautifully with hearty main dishes like creamy ham soup, Christmas dinner beef tenderloin roast, or Frito pie with cowgirl chili for a cozy, satisfying meal. Round out your plate with a vibrant veggie like curly endive salad or the sweet crunch of creamy Southern coleslaw. These potatoes also shine next to holiday favorites like creamed pearl onions or Southern cornbread.
Looking for drink pairings? 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.
Expert 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.
- Mash Wisely: A ricer works wonders for the smoothest mashed potatoes, but a hand masher gives a charming rustic feel.
- 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.
Browned Butter Mashed Potatoes
Video
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, to taste
- 1 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.
- Brown 2 tablespoons of butter while the potatoes cook. Set aside.
- 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.
- 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.
Notes
- 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.
- Mash Wisely: A ricer works wonders for the smoothest mashed potatoes, but a hand masher gives a charming rustic feel.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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