Quick Recipe Version (TL;DR)

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Quick Ingredients

3 lb Yukon Gold potatoes, peeled and cut into chunks
8 Tbsp (1 stick / 113 g) unsalted butter
1 cup (240 ml) whole milk
1/4 cup (60 ml) heavy cream (or more milk)
2 tsp kosher salt, plus more for the cooking water
1/2 tsp freshly ground black pepper
Optional: 2 garlic cloves, smashed; 2 Tbsp chopped fresh chives or parsley

Do This

1. Put potatoes in a large pot, cover with cold water by 1–2 inches, salt well, and bring to a simmer. Cook 15–20 minutes until very tender.
2. While potatoes cook, melt butter in a light-colored saucepan over medium heat. Cook, stirring, until it foams, then turns deep golden with brown specks and smells nutty. Remove from heat.
3. In a small saucepan, gently warm milk and cream (and smashed garlic, if using) until steaming. Discard garlic.
4. Drain potatoes well and return to the hot pot. Let sit 1–2 minutes to steam off excess moisture.
5. Mash potatoes with a masher or ricer. Slowly add warm milk mixture, then whisk in most of the brown butter.
6. Season with salt and pepper to taste. Adjust consistency with a splash more warm milk if needed.
7. Transfer to a warm serving bowl, drizzle with remaining brown butter, and garnish with chopped chives or parsley. Serve hot.

Why You’ll Love This Recipe

Classic, comforting mashed potatoes with an extra layer of nutty, toasty flavor from brown butter.
Light, fluffy, and silky, thanks to the right potato choice and gentle warming of the dairy.
Easy enough for a weeknight, yet special and elegant enough for holidays or dinner parties.
Adaptable base recipe with simple variations like roasted garlic, sour cream, or herbs.

Grocery List

Produce: 3 lb Yukon Gold potatoes, garlic (optional), fresh chives or parsley (for garnish)
Dairy: Unsalted butter, whole milk, heavy cream (or extra milk), optional sour cream (for variations)
Pantry: Kosher salt, freshly ground black pepper, optional truffle oil or white pepper (for variations)

Full Ingredients

For the Brown Butter Mashed Potatoes

3 lb Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
8 Tbsp (1 stick / 113 g) unsalted butter
1 cup (240 ml) whole milk
1/4 cup (60 ml) heavy cream (or substitute with more milk)
2 tsp kosher salt, plus more for salting the cooking water
1/2 tsp freshly ground black pepper

Optional Flavor Add-Ins

2 garlic cloves, smashed (to infuse the milk/cream; remove before mashing)
2–3 Tbsp sour cream, for extra tang and richness
1/4 tsp white pepper, for a gentle heat and classic steakhouse vibe

For Serving

2 Tbsp chopped fresh chives or flat-leaf parsley
Flaky sea salt, to finish (optional but highly recommended)

Step-by-Step Instructions

Step 1: Prep the Potatoes

Peel the potatoes and cut them into evenly sized chunks about 1 1/2 inches thick. Try to keep the pieces similar in size so they cook at the same rate. Rinse the cut potatoes briefly under cold water to remove excess surface starch; this helps keep the final mash fluffy instead of gluey.

Step 2: Boil Until Very Tender

Place the potatoes in a large pot and cover with cold water by about 1–2 inches. Add a generous handful of kosher salt to the water (it should taste pleasantly salty, like the sea). Set the pot over medium-high heat and bring just to a gentle boil, then reduce to a lively simmer.

Cook for 15–20 minutes, or until the potatoes are very tender and easily pierced with the tip of a knife. A piece should almost begin to break apart when poked. Avoid a hard, rolling boil, which can cause the potatoes to break up too much and absorb excess water.

Step 3: Brown the Butter

While the potatoes are simmering, place the butter in a small, light-colored saucepan over medium heat. Let it melt, then continue cooking, stirring frequently. The butter will foam, then the foam will subside slightly. You will see milk solids on the bottom of the pan starting to turn golden, then deep amber, and the butter will smell richly nutty and toasty.

Once the butter is a deep golden brown with plenty of brown specks on the bottom (but not black), immediately remove it from the heat and pour it into a heatproof bowl, scraping in all the browned bits. These specks carry a lot of flavor. Set aside, keeping it warm but not on direct heat.

Step 4: Warm the Milk and Cream

In a separate small saucepan, combine the whole milk and heavy cream. If you are using garlic for a subtle infused flavor, lightly smash the cloves with the side of a knife and add them to the milk mixture.

Heat over low to medium-low until the mixture is steaming and small bubbles form around the edges, 3–5 minutes. Do not let it boil. Remove from the heat and discard the garlic cloves. Keeping the dairy warm helps it blend smoothly into the potatoes without cooling them down.

Step 5: Drain and Dry the Potatoes

When the potatoes are fully tender, drain them thoroughly in a colander, shaking off as much water as you can. Immediately return the potatoes to the still-warm pot and place the pot back over very low heat for 1–2 minutes, stirring gently.

This brief “drying” step lets excess moisture evaporate so the potatoes absorb the butter and milk instead of turning watery. Be careful not to let them brown or stick; you just want a bit of steam to escape.

Step 6: Mash and Enrich with Brown Butter

Remove the pot from the heat. Using a potato masher, ricer, or food mill, mash the potatoes until mostly smooth and lump-free. For the fluffiest texture, a ricer or food mill works best; for a more rustic farmhouse texture, a hand masher is perfect.

Gradually add about three-quarters of the warm milk-and-cream mixture, stirring gently with a wooden spoon or sturdy spatula. Then drizzle in most of the brown butter, including those flavorful browned bits, reserving 1–2 tablespoons for garnish. Stir just until incorporated and creamy, adding more of the milk mixture as needed until the potatoes are silky and spoonable but still hold gentle peaks.

Step 7: Season and Serve

Taste the mashed potatoes and season with the 2 teaspoons kosher salt and 1/2 teaspoon black pepper, adjusting to your liking. If you prefer looser potatoes, stir in a splash more warm milk.

Transfer the brown butter mashed potatoes to a warm serving bowl. Make gentle swirls across the top with the back of a spoon, then drizzle the reserved brown butter over the surface so it pools in the ridges. Sprinkle with chopped chives or parsley and a pinch of flaky sea salt, if using. Serve hot and enjoy.

Pro Tips

Use Yukon Golds: Their naturally buttery flavor and creamy texture are ideal for rich, smooth mashed potatoes.
Start in cold water: Cover potatoes with cold water, then bring to a simmer. This ensures even cooking, so the outsides do not fall apart before the centers are tender.
Do not rush the browning: Keep an eye on the butter and swirl the pan often. A light-colored pan makes it easier to see when the milk solids turn deep golden instead of burning.
Avoid over-mixing: Once most of the lumps are gone, stir gently. Overworking potatoes, especially with a mixer or food processor, can make them gummy.
Serve warm, not lukewarm: Warm dairy and freshly cooked potatoes give you a velvety texture; if they cool down, the starch tightens and the butter firms up.

Variations

Roasted Garlic Brown Butter Mash: Roast a whole head of garlic at 400°F (200°C) for 40–45 minutes until soft and caramelized. Squeeze the cloves into the potatoes as you mash, along with the brown butter.
Sour Cream and Chive: Stir 1/2–3/4 cup sour cream into the finished potatoes for extra tang and richness, and increase the chopped chives to 3–4 tablespoons.
Truffle Farmhouse Mash: Add a few drops of white truffle oil to the finished potatoes along with the brown butter, and finish with a sprinkle of flaky salt for an elegant, earthy twist.

Storage & Make-Ahead

To store leftovers, let the mashed potatoes cool slightly, then transfer to an airtight container and refrigerate for up to 3–4 days. To reheat on the stovetop, place the potatoes in a saucepan over low heat with a splash of milk or a small knob of butter. Stir frequently until hot and creamy, adding more liquid as needed. To reheat in the microwave, cover and warm in 45–60 second bursts, stirring in between, until heated through.

For make-ahead entertaining, you can prepare the potatoes up to 1 day in advance. Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate. Reheat gently, then refresh with a little warm milk or cream and a drizzle of freshly made brown butter right before serving to revive the aroma and flavor.

Nutrition (per serving)

Approximate values per serving (1/8 of recipe): 320 calories; 16 g fat; 10 g saturated fat; 40 g carbohydrates; 4 g protein; 4 g fiber; 600 mg sodium (will vary based on exact salt usage and any added toppings).

Fluffy Brown Butter Mashed Potatoes