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Brown Butter Mashed Potatoes

Brown butter mashed potatoes get their rich, nutty flavor from butter cooked until the milk solids turn golden brown. Yukon Gold potatoes are mashed with warm cream for a smooth, creamy side dish.
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Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 1 inch water cold, as needed to cover the potatoes
  • 1 tbsp kosher salt divided
  • 0.5 cup unsalted butter
  • 0.75 cup heavy cream
  • 0.5 tsp black pepper

Equipment

  • 1 5-quart pot
  • 1 small saucepan

Method
 

  1. Place the potatoes in a 5-quart pot, add cold water to cover by 1 inch and 2 teaspoons of the salt, and bring to a boil over high heat.
  2. Reduce the heat and simmer for 15–20 minutes, until a knife slides easily into the largest piece.
  3. Melt the butter in a small saucepan over medium heat, swirling often, for 4–6 minutes, until it foams and the milk solids turn golden brown and smell nutty.
  4. Transfer the butter, including the browned bits, to a heatproof bowl.
  5. Pour the cream into the same saucepan and warm over low heat for 2–3 minutes, until steaming but not boiling.
  6. Drain the potatoes, return them to the pot, and stir over low heat for about 1 minute, until excess moisture has evaporated.
  7. Mash the potatoes with a potato masher, then gradually mix in the brown butter and warm cream until smooth and creamy.
  8. Stir in the remaining 1 teaspoon salt and the black pepper, then serve hot.

Notes

For the smoothest texture, warm the cream before mixing it into the potatoes. Refrigerate leftovers for up to 4 days; freezing is not recommended because the texture can become grainy. For a dairy-free version, use dairy-free butter and cream.