Brown Butter Mashed Potatoes take traditional mashed potatoes to the next level with their rich, nutty flavor and ultra-creamy texture. Made with red potatoes, browned butter, and heavy cream, these mashed potatoes are the perfect addition to any meal. Whether you’re preparing a holiday feast or a simple weeknight dinner, this flavorful side dish will impress every time. If you love an even more extravagant side, you might also enjoy our Roasted Garlic Mashed Potatoes!

A bowl of delicious brown butter mashed potatoes

Choosing the Best Potatoes

Red Potatoes – These potatoes create a creamy consistency while still holding their shape. You can peel them or leave the skins on for extra texture.
Yukon Gold – A great alternative for an ultra-buttery and smooth mash.
Russet Potatoes – Light and fluffy, these absorb the brown butter beautifully. However, they require slight cooking time adjustments.

Key Ingredients & Substitutions

Butter: Unsalted butter is best for browning since it lets the nutty flavor shine. If using salted butter, adjust the added salt accordingly.
Heavy Cream: This adds richness and a velvety texture. Half-and-half or whole milk can be used for a lighter option.
Seasoning: Salt and pepper bring out the best in these mashed potatoes, but feel free to season to taste!

Make-Ahead & Reheating Tips

Brown Butter Mashed Potatoes can be made ahead of time—perfect for stress-free meal planning! Prepare the mashed potatoes as usual, then let them cool slightly. Transfer to an airtight container and refrigerate for up to 2-3 days. When ready to serve, reheat on the stovetop or in the microwave. Add a splash of warm cream or butter if needed to restore creaminess.

Creative Additions to Mashed Potatoes

While these mashed potatoes are delicious on their own, you can easily customize them with add-ins such as:

Roasted or sautéed garlic
Shredded cheddar or grated parmesan
Sour cream for tangy creaminess
Crispy bacon crumbles
Caramelized onions for a sweet-savory twist

A spoonful of brown butter mashed potatoes,

Storing & Freezing Brown Butter Mashed Potatoes

Refrigeration: Store cooled mashed potatoes in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freezing: Let mashed potatoes cool completely, then transfer to freezer-safe containers. Freeze for up to 2-3 months. When ready to enjoy, thaw in the refrigerator before reheating.

With their nutty brown butter flavor and silky smooth texture, these mashed potatoes will quickly become a favorite at your table! Whether you enjoy them as-is or add your favorite mix-ins, they’re guaranteed to be a hit.

Brown Butter Mashed Potatoes

Prep Time 20

Cook Time 25

Total Time 45

Elevate your mashed potatoes with our Brown Butter Mashed Potatoes—creamy, rich, and full of flavor. Perfect for holidays or any meal!

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Ingredients

▢ 5 pounds red potatoes, washed, peeled, and quartered
▢ 1 cup 2 sticks unsalted butter, softened
▢ 1 cup heavy whipping cream
▢ 2 teaspoons kosher salt
▢ ½ teaspoon black pepper
▢ Chopped parsley, for garnish

Instructions

To a large pot of salted water, add the potatoes. Fill with enough water to cover them. Bring to a boil over high heat.
Once boiling, reduce the heat to medium-high and continue cooking until the potatoes are fork-tender, about 25 minutes.
While the potatoes are boiling, brown the butter. In a stainless steel skillet or another light-bottomed pan over medium-high heat, melt the butter, swirling the pan occasionally. The butter will begin to foam, signaling that the water in the butter is boiling off. Watch closely at this stage, as browned butter and burnt butter are seconds apart. Tiny brown specks of milk solids will appear at the bottom of the pan; stir constantly and scrape the bottom with a spatula to prevent sticking.
As soon as the butter turns a chestnut brown color and smells nutty, remove the pan from the heat and set it aside.
Once the potatoes are cooked, drain them and return them to the pot. Remove the pot from the heat.
Using a potato masher, mash the potatoes. Add the browned butter, heavy cream, salt, and pepper. Continue mashing until everything is well incorporated and the potatoes are creamy.
Garnish with parsley and serve.