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Brown Butter Mashed Potatoes

Brown butter mashed potatoes combine Yukon Gold potatoes with nutty, golden-brown butter for a creamy, comforting side. The potatoes are simmered until fork-tender, dried briefly in the pot, then mashed and finished with warm milk.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 328
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt divided
  • 8 tbsp unsalted butter
  • 0.75 cup whole milk
  • 0.25 tsp black pepper

Equipment

  • 1 10-inch skillet

Method
 

  1. Put the potatoes in a 5-quart pot and cover with cold water by 1 inch.
  2. Add 1 tablespoon kosher salt.
  3. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 15 to 20 minutes, until a fork slides easily into the center of a piece.
  4. While the potatoes cook, melt the butter in a 10-inch skillet over medium heat, swirling often, for 5 to 8 minutes, until golden-brown flecks form and it smells nutty. Remove the skillet from the heat.
  5. Warm the milk in a small saucepan over low heat for 2 to 3 minutes, until steaming but not boiling.
  6. Drain the potatoes well and return them to the pot.
  7. Set the pot over low heat for 1 to 2 minutes, shaking it occasionally, until the potatoes look dry and the steam has mostly subsided.
  8. Mash the potatoes with a potato masher until they reach your preferred texture.
  9. Stir in the browned butter, warm milk, remaining 1/2 teaspoon salt, and pepper just until creamy.

Notes

For the smoothest, creamiest texture, dry the drained potatoes until they look dry and the steam has mostly subsided before mashing. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may change slightly. For a dairy-free version, use plant-based butter and unsweetened, unflavored plant milk.