The Best Brown Butter Mashed Potatoes Recipe
Made with a mixture of heavy cream and sour cream and then processed in a potato ricer, these mashed potatoes boast the most velvety, smoothest texture, and then we make this recipe even more delicious by giving it a flavor kick from the brown butter. Essentially, these brown butter mashed potatoes are perfection in a bowl.
How to Make the Best The Best Brown Butter Mashed Potatoes
A Taste of Perfection
Brown butter mashed potatoes elevate a simple side dish into something truly extraordinary. The nutty, caramelized flavor of brown butter combined with the richness of heavy cream and sour cream creates a luxurious texture that’s simultaneously creamy and indulgent. This recipe from Burrata and Bubbles has been perfected over countless family dinners and special occasions.
The Secret to Silky Smooth Potatoes
The key to achieving mashed potatoes with the most velvety texture lies in three things: using the right potato variety, employing a potato ricer, and knowing when to stop mashing. Russet and Yukon Gold potatoes are the ideal choices for their starch content. The potato ricer breaks them down evenly without overworking the starches, which would make them gummy. Timing is everything—once you’ve achieved your desired consistency, stop immediately.
Perfect for Any Occasion
Whether you’re preparing a holiday feast, a casual weeknight dinner, or a special celebration, these brown butter mashed potatoes are a guaranteed crowd-pleaser. The addition of fresh chopped parsley adds a vibrant visual element and a subtle herbaceous note. Serve them warm straight from the mixing bowl, and watch as your guests come back for seconds.
The Best Brown Butter Mashed Potatoes
Made with a mixture of heavy cream and sour cream and then processed in a potato ricer, these mashed potatoes boast the most velvety, smoothest texture, and then we make this recipe even more delicious by giving it a flavor kick from the brown butter. Essentially, these brown butter mashed potatoes are perfection in a bowl.
Ingredients
Main Ingredients
Instructions
Preparation
- Peel potatoes, cut into quarters and rinse well.
Cooking
- In a large stockpot, add potatoes, salt and enough cold water that it covers the potatoes by an inch or two. Bring to a boil and then reduce to a simmer. Continue to simmer until you can easily pierce the potatoes with a fork, about 20 to 30 minutes.
- In a small saucepan, melt the butter over medium heat until it turns golden brown and foamy. Stir in the heavy cream and sour cream and reduce to medium-low. Don't boil—just heat until warm. Remove from heat once warmed.
- When a fork easily pierces the potatoes, drain, pat dry with paper towels to remove excess moisture and move to a mixing bowl. If using a potato ricer, pass the potatoes through the ricer before adding them back to the mixing bowl.
- Begin to roughly mash the potatoes to break them up. Pour the warm brown butter-cream mixture over the potatoes and continue to mash until they reach your desired consistency and then immediately stop mashing to prevent overmixing. To mash, you can use a potato masher, sturdy wooden spoon, or handheld or stand mixer on low. Taste and add salt if necessary. Serve immediately or see notes for making these mashed potatoes ahead of time.
Notes
- These mashed potatoes can be made ahead of time. Simply reheat gently before serving.
- Using a potato ricer creates the smoothest, most velvety texture.
- Don't overmix the potatoes, as this will make them gummy.