This recipe for Brown Butter Herbed Mashed Potatoes is so simple to make yet really elevated and elegant. The brown butter really adds a new level of deliciousness to simple mashed potatoes.
Add this simple recipe for Brown Butter Herbed Mashed Potatoes to your holiday menu planning. It’s so simple, elegant and really delicious. The nutty brown butter is a game changer.
Here are some other mashed potato recipes that will make great sides for your holiday menu planning: Garlic & Rosemary Mashed Red Potatoes for a rustic version, Mashed Sweet Potatoes with Whipped Maple Butter to replace marshmallow topped sweet potatoes, Super Creamy Mashed Potatoes for a simple elegant mashed potato without any extras, and lastly Creamy Truffle Parmesan Mashed Potatoes to really kick up the fancy pants factor.
Table of contents
Ingredients in Brown Butter Mashed Potatoes
You only need a few ingredients to make this recipe for mashed potatoes. I have listed substitutes for the spice blend listed.
- Butter – for this recipe we used salted butter but you can also use unsalted. Use a small saucepan to brown the butter. This can be made a day ahead and refrigerated.
- Potatoes – russet potatoes will work best to hold up to the nutty browned butter and herby spices.
- Spices – Spiceology Greek Freak adds a great flavor with all of the herbs, spices and seasonings in one jar. You can substitute 1 teaspoon each of chopped fresh oregano, thyme, and rosemary.
- Milk – buttermilk really makes these mashed potatoes creamy, tart and adds a hint of complex flavor with the browned butter and herbs.
Find the printable recipe with exact measurements and instructions below.
How to Make Browned Butter Herbed Mashed Potatoes
This recipe is super simple.
- Peel and cut potatoes into chunks
- Boil for 15-20 minutes or until fork tender
- While the potatoes are boiling, add the butter to a small saucepan and set over medium low heat and stir constantly until the butter begins to smell nutty and turns brown. Remove from heat.
- Rice or food mill the cooked potatoes for the creamiest results
- Add in the milk and herbs with 2/3 of the butter mixture and stir to combine. Drizzle remaining butter over and sprinkle with fresh herbs before serving.
- Tips for Storing
Thanksgiving Recipe Ideas
Here’s a list of Thanksgiving and Holiday recipes to add to your menu planning.
- Asian Apricot Spiral Ham
- Classic Cranberry Sauce
- Creamy Truffle Parmesan Mashed Potatoes
- Sweet Potato Soup with Fried Sage
- Pumpkin Spiced Cookies
- Super Creamy Mashed Potatoes
Brown Butter Herbed Mashed Potatoes Recipe
Ingredients
- 3 lbs russet potatoes, peeled and cut into chunks
- 6 tablespoon salted butter, plus 2 tablespoons
- ½-¾ cups buttermilk, warmed slightly
- 1-2 tablespoons Greek Freak Spice Blend, from Spiceology or other Mediterranean herb blend
- Salt & pepper, to taste
Instructions
- Bring a large stock pot of water to a boil. Salt and add the potatoes. Boil until fork tender, about 15 minutes. Drain.
- In a small saucepan, add the butter and heat over medium heat. Stir constantly. The butter will begin to foam and sizzle, keep stirring. In about 5 minutes the butter will turn a gold brown and the milk solids will have fallen to the bottom. Remove from the heat and set aside.
- Run the potatoes through a food mill or potato ricer into a large bowl. Add ⅔ of the browned butter, buttermilk, and Greek Freak. Stir to combine. Add more milk if the potatoes are not creamy enough.
- Drizzle the top with the remaining browned butter and a sprinkle of Greek Freak. Serve immediately.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
Brown butter really elevates plain mashed potatoes.