Brown Butter Mashed Potatoes
- Dakota Delights
- Date Created:
Brown Butter Mashed Potatoes
- Dakota Delights
- Date Created:
These mashed potatoes take a classic comfort food to the next level with the rich, nutty flavor of brown butter. Creamy, buttery, and perfectly smooth, they’re the ultimate side dish for cozy dinners, holiday feasts, or any night you want a little extra indulgence on your plate. The brown butter adds a subtle depth of flavor that turns ordinary mashed potatoes into something truly unforgettable.
WHY YOU'LL LOVE THIS RECIPE
These mashed potatoes are creamy, dreamy, and full of rich, nutty flavor thanks to the brown butter. They’re simple enough for a weeknight side but elegant enough for a holiday table, making them a versatile favorite. Each bite is velvety smooth with just the right amount of savory depth, and the balanced seasoning with brown butter adds a subtle, irresistible richness that keeps everyone coming back for seconds.
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PRO TIPS
When I created this recipe, I knew I wanted mashed potatoes that were ultra-creamy, full of fall flavor, and easy enough for any dinner. I also wanted that nutty, slightly caramelized richness that only brown butter can give.
Use the right potatoes: Yukon Gold give the fluffiest, smoothest mash. Russet potatoes still make great mashed potatoes, but I absolutely prefer yukon gold in mashed potatoes.
Don’t overboil: Cook potatoes just until fork-tender to prevent waterlogged, gluey potatoes.
Brown the butter slowly: Let it turn golden and smell nutty, but watch closely — it can burn fast.
Mash while warm: Potatoes mash best straight from the pot for a silky texture.
Adjust seasoning at the end: Salt and pepper taste different after adding brown butter and cream, so always taste before serving.
Optional mix-ins: Chives, or other herbs can make them even richer and more flavorful.
KEY INGREDIENTS
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These are the main ingredients you need to make brown butter mashed potatoes. Find the full ingredients and measurements in the recipe card below
Yukon Gold Potatoes are naturally buttery and creamy, making them perfect for smooth, rich mashed potatoes that hold their shape.
Cream Cheese adds extra creaminess and a subtle tang that makes the mash silky and luxurious.
Half & Half provides liquid and fat for a soft, velvety texture without making the potatoes heavy or greasy.
Salt & Black Pepper are essential for bringing out the natural flavors of the potatoes and balancing the richness of the brown butter.
White Pepper adds gentle heat and depth without the visible specks of black pepper, keeping your mash looking smooth and elegant.
Thyme & Sage give a warm, earthy note that pairs beautifully with the nutty flavor of the brown butter.
Garlic enhances the savory profile, adding a subtle punch without overpowering the potatoes.
Brown Butter infuses the mash with a nutty, caramel-like richness that transforms simple potatoes into something indulgent and unforgettable.
VARIATIONS TO TRY
Have more fun with your pumpkin shaped dinner rolls with these variations / additions!
Garlic Variation: Roast the garlic before mashing for a sweeter, milder garlic flavor, or add extra roasted cloves for a bolder taste.
Herb-Forward: Mix in fresh parsley, chives, or rosemary in addition to thyme and sage for a fragrant, garden-fresh note.
Spicy Kick: Add a pinch of cayenne or smoked paprika for subtle warmth that complements the brown butter.
Loaded Mashed Potatoes: Fold in cooked bacon bits, caramelized onions, or sautéed mushrooms for a hearty, indulgent side dish.
Lighter Option: Swap half the cream cheese and half & half for plain Greek yogurt to keep it creamy with fewer calories.
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HOW TO MAKE
Below I’ve highlighted proportions with step-by-step process images, along with instructions for making brown butter mashed potatoes. You can find the full set of instructions in the recipe card below.
- Cut potatoes into quarters and boil until fork tender.
- Brown butter in a stainless steel pan on medium heat until fragrant and brown bits are forming. Be careful not to burn.
3. Mix all ingredients, saving a bit of brown butter to drizzle over the top at the end.
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Brown Butter Mashed Potatoes
Equipment
- 1 knife
- 1 cutting board
- 1 large pot
- 1 pan
- 1 Large Mixing Bowl
Ingredients
- 3 lb yukon gold potatoes (quartered)
- 6 cloves garlic (minced)
- 16 tbsp butter
- 4 oz cream cheese
- ½ c half and half
- 1½ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried thyme
- ⅛ tsp sage
- ⅛ tsp white pepper
Instructions
- Boil 3 lb yukon gold potatoes until fork tender
- Brown 16 tbsp butter until aromatic and nutty, brown flakes should be forming but be careful not to burn. Reserve 1-2 tbsp of brown butter to drizzle over the mash.
- Mix potatoes, brown butter, 6 cloves garlic, 4 oz cream cheese, ½ c half and half, 1½ tsp salt, ¼ tsp black pepper, ¼ tsp dried thyme, ⅛ tsp sage, ⅛ tsp white pepper. Drizzle over the remaining butter.
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MAKE AHEAD INSTRUCTIONS
Make Ahead or Freeze:
– You can boil and mash the potatoes a day in advance — store them in an airtight container in the fridge until ready to serve.
– For freezing, allow the mashed potatoes to cool completely, then transfer to a freezer-safe container or wrap tightly in plastic wrap and foil. They can be frozen for up to 3 months. To use, thaw overnight in the fridge and reheat gently on the stovetop or in the oven, adding a splash of half & half if needed to maintain creaminess.
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Storage:
– Leftover mashed potatoes can be stored in an airtight container in the fridge for up to 4 days. Reheat over low heat on the stovetop or in the oven, stirring occasionally, and add a little half & half or cream to keep them smooth and creamy. They’re also delicious served cold or repurposed in mashed potato cakes or shepherd’s pie.
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FREQUENTLY ASKED QUESTIONS
Q: Can I make these mashed potatoes ahead of time?
A: Yes! You can prepare the potatoes and mash them a day in advance, then reheat gently on the stove or in the oven. If freezing, wrap the cooked mash tightly and store for up to 3 months.
Q: Can I use a different type of potato?
A: Yukon Golds are ideal for their buttery texture, but Russets will also work. Waxy potatoes like red or fingerlings are not recommended, as they can become gummy.
Q: Can I make this recipe dairy-free?
A: You can substitute butter with a vegan butter or olive oil and use a plant-based cream instead of half & half and cream cheese. The flavor will be slightly different, but still delicious.
Q: How do I keep the mashed potatoes from being too runny?
A: Drain the potatoes thoroughly after boiling and mash them while still hot. Start with less half & half and add gradually until you reach the desired consistency.
Q: Can I add other flavors?
A: Absolutely! Try roasting the garlic, fresh herbs like chives or rosemary, or a sprinkle of Parmesan cheese to mix things up.
Q: How do I reheat leftovers without losing the flavor?
A: Reheat gently in a saucepan over low heat, adding a splash of half & half or milk to keep them creamy. You can also reheat in the oven at 350°F (175°C), covered with foil.
MORE RECIPES TO TRY
Try my brown sugar glazed ham steaks as pictured above.
Level up your dinner rolls for fall and try pumpkin shaped dinner rolls pictured above.
For a classically comforting meal, try with my meatloaf!
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If you’ve tried this brown butter mashed potato recipe, then don’t forget to rate it and let me know how it went for you in the comments below. I love hearing from you!
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Meet Dakota
Hi I’m Dakota! Welcome to my kitchen. I’m obsessed with the beauty of fresh, whole foods and embracing the best of the season.
I believe the most wonderful recipes in the world shouldn’t be complicated or intimidating. I use reliable methods for delicious, crowd-pleasing dishes that you’ll be proud to make again and again.
My goal is simple: To give you the skills and confidence to explore new cuisines, discover new flavors, and find joy in your own kitchen!
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