Browned Butter Mashed Potatoes


We chose Yukon gold potatoes for this rich side dish because they’re smooth when mashed without any graininess.

Browned Butter Mashed Potatoes
Serves: 6 servings
  • 2 pounds Yukon gold potatoes, peeled and diced
  • 5 teaspoons kosher salt, divided
  • 6 tablespoons unsalted butter
  • ¾ cup heavy whipping cream, room temperature
  • 1½ teaspoons chopped fresh sage
  • ¾ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon ground nutmeg
  • Garnish: fresh sage
  1. In a large Dutch oven, bring potatoes, 3 teaspoons salt, and water to cover by 2 inches to a boil over medium-high heat. Cook until tender, about 20 minutes. Drain well.
  2. In a small cast-iron skillet, cook butter over medium heat, swirling pan occasionally, until it turns a mediumbrown color and has a nutty aroma, about 8 minutes. Remove from heat; strain through a fine-mesh sieve, reserving butter and discarding solids.
  3. In a large bowl, mash potatoes, half of browned butter, cream, sage, pepper, garlic powder, nutmeg, and remaining 2 teaspoons salt with a potato masher until smooth. Top with remaining browned butter. Garnish with sage, if desired.



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