Brown Butter Mashed Potatoes for Thanksgiving Dinner
Brown Butter Mashed Potatoes for Thanksgiving Dinner are everything you want in a side dish: creamy, comforting, and full of rich, nutty flavor. The mashed potatoes get an upgrade with…
Tip: save now, cook later.Brown Butter Mashed Potatoes for Thanksgiving Dinner are everything you want in a side dish: creamy, comforting, and full of rich, nutty flavor. The mashed potatoes get an upgrade with golden brown butter that adds a warm, toasty taste you’ll find hard to resist. They’re silky smooth and perfect for soaking up all your favorite gravy.
I love making these when I want something a little special but still super simple to pull together. Browning the butter is such a fun step because it fills the kitchen with this toasty aroma that makes the whole house feel cozy. I usually add a pinch of salt and just a touch of cream to keep the texture dreamy and smooth.
These mashed potatoes are my go-to for Thanksgiving because they pair so well with turkey and all the fixings. I like serving them right in a big bowl for everyone to help themselves, and honestly, there’s always a bit leftover that’s perfect for reheating the next day. If you want to try something different, sprinkle a little fresh herbs on top, like thyme or parsley, for a pop of color and flavor.
Key Ingredients & Substitutions
Potatoes: Yukon Golds are my favorite here because they’re creamy and mash nicely without getting gluey. If you can’t find them, russets work well too but may create a fluffier texture.
Butter: Browning the butter brings a warm, nutty flavor that’s the star of this dish. Use unsalted butter so you can control the salt level better. For dairy-free, try a plant-based butter for a similar effect.
Milk or Cream: Whole milk or cream adds richness and smoothness. For a lighter mash, use low-fat milk. Unsweetened plant milks like oat or almond can work if dairy is an issue, but the taste will be milder.
Fresh Parsley: This adds a fresh, bright touch when sprinkled on top. You could swap in thyme or chives for a flavor twist.
How Do You Make Perfectly Smooth Mashed Potatoes without Getting Them Gluey?
Getting creamy mashed potatoes means being gentle with the mashing and choosing the right tools.
- Drain potatoes well: Let them sit briefly after boiling to dry off excess water. This prevents watery mash.
- Use a potato masher or ricer: A masher works fine for most, but a ricer gives extra smooth results.
- Avoid overmixing: Mixing too much, especially with a food processor or blender, releases starch and makes mash gluey.
- Warm dairy and butter: Adding warm milk and brown butter helps the potatoes absorb liquids better and stay silky.
- Slowly add liquids: Start with less and add more as needed to reach your perfect creaminess.
Keep these tips in mind and you’ll have fluffy, light mashed potatoes every time that soak up all your Thanksgiving gravy!
Equipment You’ll Need
- Large pot – Perfect for boiling potatoes evenly without crowding them.
- Potato masher or ricer – I prefer a masher for quick mashing; a ricer gives ultra-smooth texture.
- Small saucepan – For browning butter carefully without burning it.
- Mixing bowl – Handy to mash and mix potatoes if you don’t want to use the pot.
- Wooden spoon or spatula – Great for stirring in warm milk and butter smoothly.
Flavor Variations & Add-Ins
- Add roasted garlic for a mellow, sweet twist that pairs beautifully with brown butter.
- Mix in sharp cheddar or Parmesan for a cheesy upgrade that adds savory depth.
- Stir in chopped fresh herbs like rosemary or thyme to bring extra warmth and aroma.
- Sprinkle crispy bacon bits on top for a crunchy, smoky contrast that’s always a winner.
Brown Butter Mashed Potatoes for Thanksgiving Dinner
Ingredients You’ll Need:
Main Ingredients:
- 3 lbs Yukon Gold potatoes, peeled and cut into chunks
- 1 cup whole milk or heavy cream
- 8 tablespoons unsalted butter
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: crispy bacon bits for topping
How Much Time Will You Need?
This recipe takes about 30 minutes total. You’ll spend around 15-20 minutes boiling the potatoes and another 10 minutes preparing the brown butter and mashing everything together.
Step-by-Step Instructions:
1. Cook the Potatoes:
Place the peeled and chopped potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring the water to a boil over medium-high heat and cook the potatoes until they are tender when pierced with a fork, about 15-20 minutes.
2. Brown the Butter:
While the potatoes cook, melt the butter in a small saucepan over medium heat. Let it cook until it turns a golden brown color and gives off a nutty aroma, about 4-5 minutes. Be careful to not let it burn. Once browned, remove from heat and set aside.
3. Mash and Season the Potatoes:
Drain the potatoes well and return them to the pot or place them in a mixing bowl. Slightly warm the milk or cream, then add it to the potatoes. Mash the potatoes using a potato masher or mixer until they reach a smooth, creamy texture. Slowly pour in the brown butter while continuing to mash and combine well. Season with salt and freshly ground black pepper to your liking.
4. Serve and Garnish:
Transfer the mashed potatoes to a serving bowl. Make a shallow well in the center and drizzle a little extra brown butter on top. Sprinkle with chopped fresh parsley and crispy bacon bits if you like. Serve warm alongside your Thanksgiving dinner and enjoy!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for the creamiest texture. If you must use frozen, thaw them completely and pat dry to remove extra moisture before mashing.
How Should I Store Leftover Mashed Potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make Brown Butter Mashed Potatoes Ahead of Time?
Yes! Prepare the mashed potatoes and brown butter separately. Reheat gently, then combine just before serving to keep the flavors fresh and the texture smooth.
What Can I Use Instead of Yukon Gold Potatoes?
Russet potatoes are a great substitute if Yukon Golds aren’t available. They’re a bit fluffier but still mash well with brown butter for rich flavor.