These Brown Butter Mashed Potatoes are creamy, buttery, and full of rich nutty flavor. Yukon Gold potatoes are mashed with warm milk, roasted garlic, and fragrant brown butter for a Thanksgiving side dish that feels classic while adding something extra special to the table.
The secret is the brown butter. As the butter gently cooks, the milk solids turn golden and develop a toasted, nutty aroma that transforms simple mashed potatoes into a memorable holiday side.
Why You’ll Love This Recipe
- Rich brown butter adds incredible flavor
- Creamy and fluffy texture
- Perfect Thanksgiving side dish
- Simple ingredients
- Easy to prepare
- Pairs beautifully with turkey and gravy
- Can be prepared partially ahead of time
- Great for Christmas and Sunday family dinners
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cubed
- ½ cup unsalted butter
- ¾ cup whole milk
- ½ cup sour cream
- 4 garlic cloves, peeled
- 1 teaspoon kosher salt, plus more for the cooking water
- ½ teaspoon black pepper
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley, optional
Ingredient Notes
Yukon Gold potatoes: Their naturally buttery texture makes them excellent for creamy mashed potatoes.
Butter: Use unsalted butter so you can control the seasoning.
Milk: Whole milk creates a rich, smooth texture. Warm it before adding it to the potatoes.
Sour cream: Adds creaminess and a subtle tang that balances the richness of the brown butter.
Garlic: Simmering the garlic with the potatoes gives the finished mash a mellow garlic flavor.
Fresh herbs: Chives add a mild onion flavor and a fresh finish.
How to Make Brown Butter Mashed Potatoes
Step 1: Prepare the Potatoes
Peel the potatoes and cut them into evenly sized pieces.
Place them in a large pot and cover with cold water by about an inch.
Add a generous pinch of salt to the water.
Step 2: Cook the Potatoes
Bring the water to a boil over medium-high heat.
Reduce the heat and gently simmer for approximately 15–20 minutes, or until the potatoes are fork-tender.
Add the peeled garlic cloves during the last several minutes of cooking if you prefer a milder garlic flavor.
Step 3: Brown the Butter
While the potatoes cook, place the butter in a small saucepan over medium heat.
Allow it to melt completely.
Continue cooking, swirling the pan occasionally.
The butter will begin to foam, and small golden-brown bits will develop at the bottom of the pan.
Once the butter smells nutty and turns golden brown, immediately remove it from the heat.
Pour it into a heat-safe bowl to stop the cooking process.
Be careful not to let the butter become dark brown or burnt.
Step 4: Warm the Milk
Warm the milk gently in a small saucepan or microwave.
It should be warm but not boiling.
Warm dairy incorporates more easily into the potatoes and helps keep them hot.
Step 5: Drain the Potatoes
Drain the cooked potatoes thoroughly.
Return them to the warm pot and let them sit over low heat for about 1 minute, stirring gently.
This helps remove excess moisture.
Step 6: Mash the Potatoes
Add the sour cream and begin mashing the potatoes with a potato masher or ricer.
Gradually add the warm milk while continuing to mash.
Pour in most of the brown butter, reserving a little for drizzling over the finished potatoes.
Season with salt and black pepper.
Mash until creamy and fluffy.
Do not overmix, as excessive mixing can make mashed potatoes gluey.
Step 7: Finish the Potatoes
Fold in the chopped chives.
Taste and adjust the salt and pepper as needed.
Transfer the mashed potatoes to a serving bowl.
Drizzle the remaining brown butter over the top and garnish with fresh parsley or additional chives.
Serve warm.
Helpful Tips
- Start potatoes in cold, salted water for more even cooking.
- Cut potatoes into similar-sized pieces.
- Warm the milk before adding it.
- Watch the butter carefully while browning because it can go from golden to burnt quickly.
- Use a potato ricer for especially smooth potatoes.
- Avoid using a food processor, which can make potatoes gummy.
- Add the dairy gradually so you can control the consistency.
- Taste before adding additional salt.
How to Brown Butter Without Burning It
Brown butter can change quickly, so keep an eye on it.
Melt the butter over medium heat and allow it to foam. As the water cooks out, the milk solids will begin turning golden brown.
Swirl the pan occasionally and watch for small brown specks at the bottom.
As soon as the butter smells nutty and reaches a golden amber color, remove it from the heat and transfer it to a heat-safe bowl.
Recipe Variations
Brown Butter Garlic Mashed Potatoes
Add extra roasted or simmered garlic for a stronger garlic flavor.
Parmesan Brown Butter Mashed Potatoes
Fold in ½ cup freshly grated Parmesan for an extra savory mashed potato side.
Herb Brown Butter Mashed Potatoes
Brown the butter with a few fresh sage leaves, then remove the leaves before adding the butter to the potatoes.
Extra Creamy Mashed Potatoes
Replace part of the milk with heavy cream for a richer texture.
Cream Cheese Mashed Potatoes
Add 3–4 ounces softened cream cheese for extra richness and tang.
Make-Ahead Instructions
You can prepare these mashed potatoes several hours before dinner.
Prepare the potatoes as directed and transfer them to a covered oven-safe dish.
Refrigerate if making them more than a couple of hours ahead.
Before serving, reheat gently in a 325°F oven, stirring occasionally. Add a splash of warm milk if needed to restore the creamy texture.
Drizzle with fresh brown butter just before serving.
Storage Instructions
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave.
Add a small splash of milk or cream while reheating if the potatoes have become too thick.
What to Serve with Brown Butter Mashed Potatoes
These potatoes are perfect with:
- Herb butter roast turkey
- Thanksgiving turkey gravy
- Homemade cranberry orange sauce
- Thanksgiving dinner rolls
- Creamy corn casserole
- Garlic Parmesan roasted carrots
- Green bean casserole
- Roast chicken
- Baked ham
Frequently Asked Questions
What potatoes are best for mashed potatoes?
Yukon Gold potatoes are excellent for creamy mashed potatoes because they have a naturally buttery texture. Russet potatoes can also be used for a lighter, fluffier result.
Why are my mashed potatoes gummy?
Overmixing can release too much starch and create a gluey texture. Mash just until the potatoes are creamy and avoid using a food processor.
Can I brown the butter ahead of time?
Yes. Brown butter can be prepared ahead and refrigerated. Gently warm it before adding it to the potatoes.
Can I use heavy cream instead of milk?
Yes. Heavy cream will make the potatoes richer and more luxurious.
Can I make these mashed potatoes ahead of Thanksgiving?
Yes. Prepare them earlier in the day and gently reheat them before serving.
How do I keep mashed potatoes warm?
Transfer them to a covered heat-safe serving dish and keep them warm in a low oven. Stir occasionally and add a little warm milk if needed.
Recipe Card
Recipe Name: Brown Butter Mashed Potatoes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cubed
- ½ cup unsalted butter
- ¾ cup whole milk, warmed
- ½ cup sour cream
- 4 garlic cloves
- 1 teaspoon kosher salt, plus more for cooking water
- ½ teaspoon black pepper
- 1 tablespoon fresh chives
- 1 tablespoon fresh parsley, optional
Instructions
- Peel and cube the potatoes.
- Place potatoes in a pot and cover with cold salted water.
- Bring to a boil and simmer for 15–20 minutes until fork-tender.
- Cook garlic with the potatoes during the final few minutes.
- Meanwhile, melt butter over medium heat.
- Continue cooking until the butter becomes golden brown and smells nutty.
- Remove from heat and transfer to a heat-safe bowl.
- Warm the milk.
- Drain potatoes and return them briefly to the warm pot.
- Mash with sour cream and gradually add warm milk.
- Add most of the brown butter, salt, pepper, and chives.
- Transfer to a serving bowl and drizzle with remaining brown butter.
- Garnish with fresh herbs and serve warm.
Note: Watch the butter carefully during browning. It can burn quickly after the milk solids turn golden.