Brown Butter Mashed Potatoes
Elevate your traditional mashed potatoes with brown butter for a rich, nutty flavor that's perfect for any occasion.
Ingredients
Main Ingredients
- 5 lbs Russet potatoes (or Idaho) Cut into even chunks for cooking.
- 8 oz salted butter (divided) 6 oz for browning, 2 oz for mixing.
- 3.25 cups half and half Use more if a creamier texture is desired.
- 3.5 tsp salt Adjust according to taste.
- 0.75 tsp white pepper Adjust according to taste.
Instructions
Preparation
- Peel the Russet potatoes and cut them into even chunks.
Cooking
- In a large pot, add the potatoes and cover them with water. Bring the water to a boil and cook for about 15-20 minutes or until the potatoes are fork-tender.
- While the potatoes are cooking, melt 6 oz of the salted butter in a saucepan over medium heat. Continue to cook until it turns golden brown and has a nutty aroma.
- Once the potatoes are ready, drain them well and return them to the pot.
- Add the browned butter, remaining 2 oz of salted butter, half and half, salt, and white pepper to the potatoes. Use a potato masher or electric mixer to mash until smooth and creamy.
- Taste the mashed potatoes and adjust the salt and pepper as needed.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a bit more half and half if they seem dry.