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Brown Butter Mashed Potato Recipe
Ash Tyrrell

Brown Butter Mashed Potato Recipe

I made these brown butter mashed potatoes for a family dinner, and the whole table went quiet after the first bite. The butter turns golden and smells like toasted hazelnuts, which makes plain mashed potatoes taste far more special. I added garlic and Parmesan, and the result was rich, silky, and deeply savory.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 sticks unsalted butter divided: Gives the brown butter flavor, and unsalted lets you control the salt.
  • 3 pounds potatoes half Yukon Gold, half Russet: Gold potatoes add buttery flavor, and Russets make them fluffy.
  • 8 large cloves garlic minced: Browns in butter for a sweet, mellow garlic taste.
  • 1 tablespoon salt for the boiling water: Season the potatoes from the inside out.
  • 1 cup whole milk warmed: Warm milk blends in smoothly and keeps the mash hot.
  • 1 cup freshly grated Parmesan cheese: Grate it fresh since pre-shredded cheese melts poorly.
  • Fine sea salt and freshly ground black pepper to taste: Add generously at the end, because mashed potatoes need it.
  • Fresh chives or green onions chopped, for topping: Adds a fresh, oniony pop of color.

Method
 

  1. Peel the potatoes or leave the skins on, depending on your taste. Cut them into even chunks about one inch thick. Drop them into a large stockpot of cold water as you go.
  2. Add enough cold water to sit about one inch above the potatoes. Stir in one tablespoon of salt, then bring everything to a boil over high heat. Lower to medium-high and cook for 10 to 12 minutes, until a knife slides in with almost no resistance.
  3. While the potatoes boil, melt one tablespoon of butter in a large sauté pan over medium-high heat. Add the minced garlic and cook for about two minutes, stirring now and then. Once it is lightly browned, move it to a plate.
  4. Melt the remaining butter in the same pan over medium-high heat. Stir often until it foams and the milk solids turn golden and smell toasty. Pour it straight into a heat-safe bowl, because it can burn in seconds.
  5. Drain all the water from the potatoes. Put them back into the hot pot over low heat. Shake the pot gently for about one minute to cook off the steam.
  6. Take the pot off the heat. Add the brown butter, garlic, warm milk, and Parmesan. Mash until the potatoes reach your favorite texture, adding a splash more warm milk if needed.
  7. Taste the potatoes and add salt and black pepper. I usually need a generous pinch of salt to make the flavors pop. Stir just until combined so the potatoes stay light.
  8. Spoon the potatoes into a warm bowl while they are still steaming. Top them with chopped chives or green onions and a little cracked black pepper. Serve right away for the creamiest bite

Notes

  • I always use a mix of Yukon Gold and Russet potatoes, because it gives me creamy and fluffy at once.
  • I cut my potatoes the same size, so nothing ends up mushy while another piece stays hard.
  • I use a light-colored pan for the butter, since it helps me spot the golden color early.
  • I pour the brown butter into a bowl right away, because the pan's heat keeps cooking it.
  • I warm my milk first, which keeps the mash hot and helps everything blend smoothly.
  • I stir the add-ins just until combined, because overmixing makes the potatoes gummy.
  • I swap the milk for half-and-half when I want an extra creamy, special-occasion batch.