Brown Butter Mashed Potatoes

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This brown butter mashed potato recipe gives you silky, creamy, mashed potatoes with a rich, nutty, flavor thanks to the brown butter. This will absolutely be your go-to side recipe for holidays and beyond.

I’ve been working on my Thanksgiving menu and that means absolutely nailing the sides since most people love those even more than the turkey! If you are a mashed potato fan, these are absolutely going to knock your socks off because they are perfect.

What is brown butter?

Brown butter is a classic French ingredient or sauce (called beurre noisette) that is made by gently heating butter until the water evaporates. Once that happens, the milk solids in the butter begin to toast giving it a warm, brown color and rich, nutty flavor.

Ingredients for Brown Butter Mashed Potatoes

• Butter – Traditional brown butter usually starts with unsalted butter. I rarely have that on hand so used salted butter.
• Dried thyme
• Yukon Gold potatoes – Definitely get this type of potato as it yields the best mashed potatoes. You could use russet potatoes which have a higher starch content and will still yield light and fluffy potatoes.
• Buttermilk – If you don’t have this on hand, you can add one (1) Tablespoon of white vinegar to a glass measuring cup. Fill to one (1) cup with milk and let stand for 10 minutes.
• Cream Cheese
• Salt and Pepper

Essential Items for this Brown Butter Mashed Potatoes Recipe

• Cutting Board
• Vegetable Peeler (optional)
• Large Stockpot
• Mixing Bowl
• Potato Masher or Ricer

How to Make the BEST Thanksgiving Mashed Potatoes

The full list of ingredients, including measurements, and step-by-step instructions can be found in the printable recipe card below. Here is a quick overview of the steps to make these scrumptious brown butter mashed potatoes.

1. Brown the butter. This is a crucial step!
2. Transfer the brown butter to a bowl and add the dried thyme to allow it to bloom.
3. Cook the potatoes. Then, remaining ingredients to the cooked potatoes.
4. Using a potato masher, combine. (If using a potato ricer, rice the potates and then add the ingredients.)

Frequently Asked Questions

1. How do I know when the butter is perfectly browned and not burnt? Your butter will first begin to foam, then turn a golden amber color. When the butter is browned, you’ll notice brown toasty bits at the bottom of the pan, and smell a nutty aroma.
2. Why should I move the butter to a separate bowl immediately after cooking? Butter turns from browned to burned very quickly. Moving the butter out of the pan immediately stops the cooking process, preventing it from burning.
3. What does it mean to “bloom” the thyme, and is it necessary? “Blooming” simply means that you let the dried thyme sit in the warm butter for about a minute. This simple step releases the herb’s natural oils, amplifying the flavor. While skipping this step won’t compromise the entire recipe, it’s a simple way to get just a little more flavor into the dish. 
4. Why are Yukon Gold potatoes recommended over other varieties? Yukon gold potatoes are naturally creamy with a buttery texture. They also have a medium starch content and hold up well in the boiling process.
5. Do I need to peel the potatoes before boiling them? It’s completely up to you! For ease, leave the skins on for a more rustic mash. If you’d like a smoother end product, or have picky kids that don’t like the skins, peeling is the way to go!
6. How can I tell when the potatoes are perfectly cooked for mashing? You’re looking for the potato quarters to be “fork tender.” In other words, a fork will pass right through the potatoes with zero resistance. I like to test mine using the back of a butter knife.
7. Can I use a hand mixer or food processor instead of a hand masher? A hand masher is preferred for the fluffiest texture. I would avoid food processors, as the high speed makes it easy to over do it, resulting in a gluey or gummy texture.
8. Can I make these potatoes ahead of time and reheat them? You sure can! Store them in the refrigerator, and reheat on the stove on low heat. You may need to add a splash of milk or a TBSP of butter to loosen the texture back up.
9. How do I fix the potatoes if the texture is too thick? Stir in warm milk or buttermilk 1 TBSP at a time until you reach your desired consistency.

These brown butter mashed potatoes are a must have on your holiday side dish table this year! They are easy and delicious with a little something extra to make them holiday worthy.

More Thanksgiving Side Dish Recipes

• Orange Glazed Carrots
• Green Bean Casserole
• Cranberry Apple Farro
• Roasted Brussels Sprouts and Butternut Squash
• Southern Collard Greens
• Easy Creamed Onions

Brown Butter Mashed Potatoes

Everyone needs a droolworthy mashed potato recipe that comes together easily and are ultra creamy. These brown butter mashed potatoes are the perfect answer.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Ingredients

• 8 tablespoons butter (1 stick)
• ½ teaspoon dried thyme
• 3 pounds Yukon Gold potatoes peeled if preferred
• 1 cup buttermilk
• 8 ounces cream cheese softened
• 1 teaspoon salt adjust to taste
• ¼ teaspoon black pepper

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Instructions

Brown Butter & Thyme

• Cut butter into ½” slices and add to a small pot or saucepan Melt butter over medium heat, stirring as it melts.
  8 tablespoons butter (1 stick)
• The butter will begin to foam after melting, continue stirring. Once the butter turns a golden amber, and milk solids at the bottom are a toasty brown, it’s finished. Immediately remove from heat, and set aside in a heat-proof bowl.
• Cool your browned butter for 5 minutes, and add the dried thyme, allowing it to “bloom” for 1 minute before adding to the potatoes.
  ½ teaspoon dried thyme

Mashed Potatoes

• (Optional: Peel the potatoes.) Cut potatoes into quarters, and place into 4-5 quart pot (minimum).
  3 pounds Yukon Gold potatoes
• Fill the pot with water, covering all potatoes, and bring to a roaring boil. Reduce to medium heat and boil for 10-15 additional minutes, or until potatoes are fork tender.
• Drain water, and lightly mash potatoes with a hand masher. Add the brown butter/thyme, buttermilk, cream cheese, salt, and black pepper. Mash/stir to combine being careful not to overmix.
  1 cup buttermilk, 8 ounces cream cheese, 1 teaspoon salt, ¼ teaspoon black pepper

Notes

• Once your butter browns, remove it from the heat and immediately transfer to a heat-proof bowl. This will stop the cooking process and prevent it from burning.
• Allow the cream cheese to soften at room temperature for 30 minutes before use. This will make it easier to combine into your potatoes.
• While not required, allowing your thyme to “bloom” in the brown butter will release oils, intensifying the flavor.
• If the potatoes are too thick, stir in warm milk or buttermilk 1 TBSP at a time until you reach your desired consistency.
• Store mashed potatoes in the refrigerator, and reheat on the stove on low heat. You may need to add a splash of milk or a TBSP of butter while heating to loosen the texture back up.

Nutrition

Calories: 466kcal | Carbohydrates: 44g | Protein: 8g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 682mg | Potassium: 1065mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1048IU | Vitamin C: 45mg | Calcium: 117mg | Iron: 2mg

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