Brown Butter Mashed Potatoes

Thanksgiving Series, Episode 1: Brown Butter Mashed Potatoes. Indulge in the rich, nutty flavor of brown butter mashed potatoes, the perfect side dish for your Thanksgiving meal. This recipe uses two different types of potatoes to add to the flavor profile. This creamy and decadent recipe elevates the classic mashed potato recipe by incorporating the savory complexity of brown butter, which adds depth and warmth. With just a few simple ingredients, you can create a side that complements the rest of your holiday meal or even a cozy dinner at home. Let’s get cookin’!

Adapted from Katie’s recipe (@babytomagoo).

INGREDIENTS

3 pounds golden or Yukon potatoes, peeled
2-3 russet potatoes, peeled
1 cup heavy whipped cream
1/4 - 1/2 cup buttermilk (add at the end, to taste)
3 bay leaves
1 tsp ground nutmeg
1 tsp fresh sage leaves
2-3 garlic cloves, smashed
1-2 sprigs fresh thyme
2-3 tbsp kosher salt
3/4 cup salted butter
1/4 cup sour cream
1-2 tsp freshly cracked black pepper
1-2 tbsp chives or thyme leaves, for serving
Good Parmesan cheese, optional for serving

Instructions

1. Prep the potatoes

Option 1 — Traditional Boil

1. Peel and quarter the potatoes so they’re all similar size.

2. Place potatoes in a Dutch oven or large pot with 2 teaspoons of salt and 1–2 bay leaves. Fill with enough water to cover.

3. Bring to a boil and cook uncovered until fork-tender, 15–20 minutes.

Option 2 — Flavor-Boosted Baked Potato Method

(This intensifies the flavor and avoids waterlogging.)

1. Preheat oven to 400°F.

2. Peel potatoes and cut into large chunks. Toss lightly in a bit of oil and salt.

3. Spread on a baking sheet and cover tightly with foil.

4. Bake, covered, for 45–60 minutes until very soft and mashable.

   • This steams them in their own starches for a richer flavor.

2. Infuse the cream

While the potatoes are cooking:

1. Add heavy cream to a small saucepan.

2. Add:

   • bay leaves

   • sage leaves

   • nutmeg

   • smashed garlic cloves

   • fresh thyme sprig

3. Simmer on low until warm and fragrant (about 10–15 minutes).

4. Remove from heat and strain out the aromatics before using.

3. Mash and mix

1. If using the boiling method: drain potatoes.

2. Return potatoes to the pot (or place baked potatoes into a large bowl).

3. Add:

   • infused cream

   • ¼ cup melted butter

   • sour cream

4. Mash until smooth and creamy.

5. Slowly stir in buttermilk a little at a time until the texture is fluffy and tangy the way you like it.

4. Brown the butter

1. Place ½ cup butter in a small saucepan over medium heat.

2. Stir constantly. The butter will melt, foam, and begin browning.

3. After 5–8 minutes, it will turn golden with a nutty aroma.

4. Remove from heat immediately and pour into a heatproof bowl to stop it from burning.

5. Finish + serve

1. Spoon brown butter over the mashed potatoes. Top with chives or fresh thyme. Add freshly cracked black pepper and Parmesan if desired. Serve warm and enjoy!

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