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brown butter mashed potatoes in a big white bowl with a serving spoon inside.
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4.53 from 19 votes

Brown Butter Mashed Potatoes

Everyone's favorite side dish, amplified with nutty brown butter. These Brown Butter Mashed Potatoes are super easy to make, with only 5 ingredients and 4 simple steps, they are guaranteed to become a dinner time staple!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: brown butter mashed potatoes, mashed potatoes
Servings: 6
Calories: 404kcal

Ingredients

  • 3 pounds potatoes Yukon gold or Russets, peeled, cut into 1-2" cubes
  • ½ cup butter unsalted
  • 4 cloves garlic crushed
  • 1 cup milk
  • 1 cup Parmesan cheese grated
  • ¾ teaspoon salt or to taste
  • ½ teaspoon white pepper

Instructions

  • Cook Potatoes: Cook the potatoes in salted water, covered, for 15-20 minutes or until fork tender. Drain and add to a large bowl.
  • Make Brown Butter: Add the butter to a saucepan or skillet and melt over medium heat. Add the garlic, reduce the heat to medium-low and continue cooking until the butter begins to change color and turn golden brown and has a nutty aroma, about 4 to 5 minutes. Remove from heat. Strain it through a sieve. You can save the crispy garlic to serve with mashed potatoes.
  • Mash: Mash the potatoes with the milk, Parmesan cheese, half the butter, salt and pepper using a potato masher or a hand mixer, until smooth. I used a hand mixer to make it extra smooth. Feel free to add more milk if a thinner consistency is preferred.
  • Serve: Serve with remaining browned butter, crispy garlic, extra Parmesan and feel free to garnish with parsley.

Notes

  1. Did you know that removing the starch reduces the carbohydrate content? Just place your cubed up, peeled potatoes under some cold running water to rinse it off. This is perfect if you’re on a low-carb diet!
  2. Want to make these in the instant pot? Check out my instant pot mashed potatoes recipe!
  3. Make sure to cut your potatoes in cubes of equal size, this will ensure that they cook at the same time!
  4. Just like you always salt your pasta water, you need to salt the water that the potatoes cook in. If you add salt while cooking the potatoes, you won’t need to add much later on.
  5. Store leftover brown butter mashed potatoes in an airtight container in the refrigerator for 3 to 5 days.
  6. Freeze leftover mashed potatoes in an airtight container or freezer bag for up to 10 months.

Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 43g | Protein: 12g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 591mg | Potassium: 1037mg | Fiber: 5g | Sugar: 4g | Vitamin A: 673IU | Vitamin C: 45mg | Calcium: 279mg | Iron: 2mg