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Browned Butter Mashed Potatoes

Brown Butter Mashed Potatoes

Last Thanksgiving post, I promise. I’ve made an executive decision not to post the stuffing and the Brussels sprouts recipe, but if you are interested, you can find them online here and here. That’s not saying they weren’t good, they were; they just weren’t extraordinary and frankly, it’s two weeks after Thanksgiving and I’ve had enough.

These potatoes, however, were worthy of their own post. Seemingly ordinary, maybe, but the simple act of browning the butter prior to adding it to the potatoes adds an extra note of nuttiness and flavor to the dish. They’d be stunning with some sage or other herb mixed in as well.

Brown Butter Mashed Potatoes

Makes 6-8 side servings.

Ingredients:

3 lbs. Yukon gold potatoes, peeled and cut into large chunks
1/2 cup (1 stick) butter
1 cup heavy cream, divided
salt and pepper, to taste

Directions:

Put the potatoes in a large pot or Dutch oven and cover with cold water by at least half an inch. Cover and bring to a boil over high heat. Lower the heat and simmer until tender, about 10-15 minutes depending on the size of your potato pieces.

Meanwhile, heat the butter over medium-high heat in a medium saucepan or skillet until foamy (you can skim off some of the foam if you like). Continue to cook the butter until it's golden brown and nutty, an additional 3-5 minutes (watch it carefully, it will go from browned to burnt very quickly). Add cream and continue to cook over low heat until mixture is warmed through.

Srain the potatoes and return to pot set over low heat. Begin to mash with a potato masher. Doing this over low heat will allow any remaining water to evaporate out of the potatoes. Add half of the browned butter mixture and stir to combine. Season with salt and pepper. Slowly add more of the butter mixture until desired consistency is reached. If you are not serving immediately, add half of the butter mixture to begin with. When you are ready, rewarm the potatoes and butter on the stove, and combine just prior to serving for dreamy creamy potatoes.

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14 CommentsLeave a Comment →

  1. 1
    Posted On December 9, 2010 at 10:21 pm

    I know these are dreamy as I make a similar version many weeks and my kids, because of it, think I’m the most amazing cook in the world! My only change is out of laziness really. I boil the potatoes and when ready, I drain the water, replace the lid on the pot and shake the pan. They get all mashed up and I save having something else to wash:-)

    I think I will make some this weekend as I haven’t had any since Thanksgiving and that’s way to long to go…..

    -Liza

    Reply

  2. 2
    Posted On December 9, 2010 at 10:56 pm

    May I have a double helping please.
    :-) Mandy

    Reply

  3. 3
    Posted On December 10, 2010 at 1:58 am

    You got me at “brown butter”. What a simple yet elegant way to make mashed potatoes. This is a MUST make!!

    Reply

  4. 4
    Posted On December 10, 2010 at 4:01 am

    those mashed potatoes look SO divine! I wonder how it would taste if you infuse the browned butter with some garlic… I’ll let you know :) and don’t worry, at least I’m not tired of the thanksgiving posts!

    Reply

  5. 5
    Posted On December 10, 2010 at 9:24 am

    I’m loving browned butter in everything these days! (just made some browned butter cookies recently!) I might have to add some browned butter to my christmas potatoes!

    Reply

  6. 6
    Posted On December 10, 2010 at 11:43 am

    Yum! It’s amazing the difference that browning butter can make. I’m going to have to remember this for Christmas!

    Reply

  7. 7
    Posted On December 10, 2010 at 1:03 pm

    You had me at browned butter.

    Reply

  8. 8
    Posted On December 10, 2010 at 4:21 pm

    “Don’t fix what ain’t broke” just doesn’t seem to apply here…. I love the idea of adding browned butter.

    Reply

  9. 9
    Posted On December 11, 2010 at 11:17 am

    browned butter mashed potatoes? YUM! i’m currently on bedrest after having my wisdom teeth removed, so i’m living off of mashed things. these look so incredible right now…

    Reply

  10. 10
    Posted On December 13, 2010 at 11:24 am

    holy crap!

    *swoons*

    *falls out of chair*

    Reply

  11. 11
    Posted On December 13, 2010 at 5:39 pm

    Great blog! Olive oil really is love. This photograph is really beautiful and shows off the textures of the mashed potatoes nicely.

    Reply

  12. 12
    Pam Smith
    Posted On December 15, 2010 at 10:57 pm

    Sweet mother of all that is good…

    Reply

  13. 13
    Posted On December 16, 2010 at 6:45 pm

    OOoh, I just learned about brown butter. Hadn’t thought to do it in mashed potatoes.

    Reply

  14. 14
    Linda
    Posted On December 17, 2010 at 2:22 pm

    mmmmmmmmmmmmm butter mmmmmmmmmmmmmmmmmmmmmmm

    Reply

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