Perfect Brown Butter Mashed Potatoes
A luxurious twist on classic mashed potatoes with a rich, nutty flavor from brown butter.
Equipment
- Large Pot
- Saucepan
- Colander
- Potato Masher
Ingredients
Ingredients
- 2 pounds Yukon Gold Potatoes Peeled and cut into chunks.
- 1 cup Unsalted Butter For making brown butter.
- 1/2 cup Heavy Cream For creaminess.
- 1 teaspoon Salt To taste.
- 1/2 teaspoon Black Pepper Freshly ground, to taste.
- 2 cloves Garlic Minced, optional.
Instructions
- Peel and cut the Yukon Gold potatoes into uniform chunks, about 1 to 2 inches in size.
- Place the potato chunks into a large pot and cover them with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 15-20 minutes until fork-tender.
- In a separate saucepan, melt the unsalted butter over medium heat until it turns amber and develops a nutty aroma.
- Remove the brown butter from heat and set aside while you drain the potatoes.
- Drain the potatoes and return them to the pot to evaporate excess moisture.
- Add warm heavy cream and brown butter to the potatoes, scraping in any browned bits.
- Mash the potatoes until creamy, using a potato masher or ricer.
- Season with salt, black pepper, and optional garlic, mixing well.
- Transfer to a serving bowl and drizzle with remaining brown butter. Garnish if desired.
Notes
For variations, consider adding cheese, roasted garlic, or fresh herbs.