Ok. Growing up I was never a big mashed potato fan. Or even really a potato fan at all. I wasn’t even that crazy about French fries. But my younger sister always loved mashed potatoes so we usually had them for holiday meals. However, I am now officially making an exception for these browned butter mashed potatoes.
So creamy, so fluffy, and just the right amount of flavor – not too much, because ya know, they’re potatoes and all – but just enough to make them not totally bland. Mmmmm.
In fact, this recipe for browned butter mashed potatoes made me wonder why we don’t have mashed potatoes more with our meals. It is so on now. Especially because I always forget how easy mashed potatoes really are. I have them built up in my mind to be some big, time consuming thing that creates a lot of dishes. But really, its one pot and about 30 minutes.
You can’t beat that.
I really had to stop myself from eating the entire pot of mashed 🥔🥔 and it wasn’t easy. But I am convinced. Browned butter mashed potatoes are my new fav side dish. Now I’m trying to come up with things that I can serve mashed potatoes with…
Of course, I’ve got some recipe notes for ya:
- In case the mashed potatoes weren’t already easy enough, you can make them ahead, let them cool, and then freeze them. Allow them to thaw in the fridge overnight (or on the counter for about 30 minutes) and gently reheat and enjoy!
- You can use russet potatoes, but I highly recommend golden potatoes – their texture and flavor is undeniably perfect for mashed potatoes.
- You can make this recipe vegan – sub in vegan butter (Earth Balance is our favorite), cream cheese, and plant based milk and used plant based milk instead of the cream. They won’t be quite as creamy but they will still be oh-so-delicious and you can always add in a little extra vegan cream cheese to up the creaminess factor.
- Make sure you salt the water for the potatoes – potatoes always soak up a lot of salt.
Browned Butter Mashed Potatoes
- 2 lbs golden potatoes
- salt to taste
- 1/2 c butter
- 4 oz cream cheese
- white pepper to taste
- 1 c milk more if needed
- 1/2 c cream more if needed
- Peel the potatoes. Cut in to large chunks. Place a big pot, cover with water and add a generous amount of salt (about 1 t) to the water. Place on cooktop over high heat. Bring to a boil – turn the heat down just enough to keep the water boiling but not boiling over.
- Cook the potatoes for 10 to 15 minutes, or until fork tender. Pour potatoes in to a colander and drain. Give the colander a couple of vigorous shakes to shake off the water and set aside.
- Return the pot to the cooktop over medium heat. Add the butter and cook, stirring until melted. Continue cooking until the butter is browned – about 5 minutes more.
- Once the butter is browned, add the potatoes and stir to coat them in the butter. Remove from heat. Mash the potatoes with a potato masher, leaving them a little chunkier than what you would normally want (you will keep mashing them as we add in the other ingredients, so they will smooth out).
- Add in the cream cheese, white pepper, milk, and cream. Continue mashing to mix in the added ingredients. Add more milk if you want thinner mashed potatoes, add more cream if you want creamier mashed potatoes. Once you have reached the consistency you want, taste to make sure they are salted enough – add more salt as needed. Serve and enjoy!
- NOTE: To make ahead – make potatoes following instructions above, and cool completely. Place potatoes in a freezer safe package and freeze for up to 3 months.
- NOTE: To make these vegan sub in vegan butter, creamed cheese, and milk. Replace the 1/2 c of cream with 1/2 c of vegan milk. You may need to add more vegan cream cheese to make mashed potatoes creamier.
Of course, you’ve gotta top browned butter mashed potatoes with more butter…right?
Share in the comments below: What is one food that you didn’t like as a child but now you love? What is your favorite dish to serve with mashed potatoes?
If you make these browned butter mashed potatoes…
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