Print

Creamy Make-Ahead Brown Butter Mashed Potatoes

brown butter mashed potatoes - featured image
Print Recipe

A rich and comforting mashed potato recipe featuring nutty browned butter, perfect for making ahead during holidays to save time and stress.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and cut into chunks
  • 6 tablespoons unsalted butter, browned
  • 1/2 cup heavy cream, warmed (can substitute half-and-half or whole milk)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced (optional)
  • Chives or fresh parsley, finely chopped for garnish

Instructions

  1. Peel and cut the potatoes into roughly 1 1/2-inch chunks.
  2. Place potatoes in a large pot, cover with cold water by about an inch, add 1 teaspoon salt, and bring to a boil over medium-high heat.
  3. Reduce heat to a simmer and cook for 15-20 minutes until potatoes are fork-tender.
  4. Drain potatoes well and return to the hot pot for 1-2 minutes to steam off excess moisture.
  5. While potatoes cook, melt butter in a medium skillet over medium heat, stirring frequently until it foams and turns golden brown with nutty aroma (about 5 minutes). Remove from heat.
  6. Mash potatoes using a ricer or masher until smooth but still fluffy.
  7. Warm heavy cream with minced garlic until just heated through (1-2 minutes).
  8. Slowly stir browned butter and warm cream mixture into mashed potatoes. Season with salt and pepper to taste and mix gently until creamy and smooth.
  9. Transfer mashed potatoes to an airtight container and chill in the refrigerator if making ahead (up to 2 days).
  10. Reheat gently on stovetop or in oven at 350°F (175°C) for about 20 minutes, stirring occasionally. Garnish with chopped chives or parsley before serving.

Notes

Use a light-colored skillet to brown butter to avoid burning. Stir constantly but gently. Russet potatoes provide the fluffiest texture. Avoid overworking potatoes to prevent gluey texture. When reheating, add a splash of cream or milk if potatoes seem stiff. Can be made up to 2 days ahead and stored in the fridge. For dairy-free option, substitute butter with olive oil and cream with coconut cream or almond milk.

Nutrition

Keywords: mashed potatoes, brown butter, make-ahead, holiday side dish, creamy mashed potatoes, easy mashed potatoes

Find it online: https://jodierecipes.com/creamy-make-ahead-brown-butter-mashed-potatoes-recipe-easy-and-perfect-for-holidays/