Brown Butter Mashed Potatoes
Brown butter mashed potatoes are the easy upgrade your holiday table needs. Riced russets, warm buttermilk, herbs, and a drizzle of nutty browned butter.
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These brown butter mashed potatoes are fluffy riced russets folded with nutty browned butter, warm buttermilk, and a Mediterranean herb blend. Browning the butter takes about five extra minutes, and it turns a basic side into the one everyone goes back for. The whole dish is ready in about 30 minutes with just five ingredients. I developed this recipe as part of a set of holiday mashed potato recipes, and it is the one I reach for when I want something that tastes special without an extra trip to the store. The buttermilk adds a gentle tang that keeps all that rich butter from feeling heavy.
I originally published this recipe in 2023 and have since added success tips, storing ideas, and pairing suggestions.
If you are building a full spread of sides, every family has its own mashed potato loyalty, so here are the rest of my favorites. My Super Creamy Mashed Potatoes are the classic, no-frills version, Garlic & Rosemary Mashed Red Potatoes keep the skins on for a rustic bowl, and Creamy Truffle Parmesan Mashed Potatoes bring the fancy factor. For the sweet side of the table, try Mashed Sweet Potatoes with Whipped Maple Butter, and browse all of my Thanksgiving recipes to plan the rest of the menu.
In This Post
Here’s Why You’ll Love this Brown Butter Mashed Potatoes Recipe
Brown butter tastes like toasted hazelnuts and caramel, and when it meets a bowl of hot potatoes it makes them taste richer than a whole stick of plain butter ever could. The herb blend brings rosemary, oregano, garlic, and a hint of orange peel, while the buttermilk keeps every bite bright. The final drizzle of browned butter on top looks beautiful on a holiday table and gives you little pockets of toasty flavor.
This is also one of the easiest upgrades you can make for Thanksgiving. You only need russet potatoes, salted butter, buttermilk, an herb blend, and salt and pepper. The butter browns while the potatoes boil, so you are not adding time to your prep. It is budget friendly, it works for a weeknight roast chicken, and it scales up easily for a crowd.
Heather’s Expert Tips for the Best Brown Butter Mashed Potatoes
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- Rice, don’t blend. A potato ricer or food mill gives you the fluffiest texture. Blenders and food processors overwork the starch and turn potatoes gluey.
- Watch the butter, not the clock. Stir constantly once the butter foams. It is ready when the milk solids turn amber and it smells nutty, usually around 5 minutes. Pull it off the heat right away because it goes from brown to burnt quickly.
- Scrape in the brown bits. Those toasted milk solids at the bottom of the pan are where the flavor lives. Make sure they go into the potatoes.
- Season in two stages. After years of developing blends as a co-founder of Spiceology, I always season potatoes twice: fold the herb blend in while they are hot so the flavor blooms, then finish with a light sprinkle on top for aroma.
- Warm the buttermilk. Cold dairy cools the potatoes and keeps the butter from absorbing evenly. A quick 30 seconds in the microwave is all it needs.
The Maillard Reaction in Brown Butter
Butter is made of fat, water, and milk solids. As it heats, the water cooks off and the milk solids, which contain proteins and natural sugars, sink to the bottom of the pan. Once they reach roughly 250ºF, the Maillard reaction kicks in. Those proteins and sugars react to create hundreds of new flavor compounds, which is why brown butter tastes nutty, toasty, and almost butterscotch-like.
That is the whole secret behind this recipe. Plain melted butter only adds richness, but browned butter adds layered, roasted flavor to a very mild ingredient like potatoes. It is the same reaction that browns a seared steak or a golden loaf of bread, just happening on a small scale in your saucepan. A light-colored pan helps you see the solids change color so you can catch them at the perfect deep amber stage.
Equipment Needed
- Large stock pot
- Colander
- Potato ricer or food mill
- Small light-colored saucepan
- Large mixing bowl
- Silicone spatula
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.
Recipe Variations & Substitutions
- Yukon Gold potatoes: Swap them for russets for a naturally buttery, slightly denser mash.
- Whole milk or half and half: Use either in place of buttermilk if you prefer a milder, sweeter flavor.
- Fresh herbs: Replace the herb blend with 2 tablespoons of chopped fresh thyme, rosemary, and parsley stirred in with the brown butter.
- Roasted garlic: Mash a few cloves of roasted garlic into the potatoes for a deeper savory note.
- Unsalted butter: Use unsalted butter and salt to taste if you like more control over seasoning.
How to Store, Freeze, and Reheat
- Refrigerate: Store in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze in portions for up to 3 months. The butter and buttermilk help them reheat smoothly.
- Thaw: Thaw overnight in the refrigerator before reheating.
- Reheat on the stove: Warm over low heat with a splash of milk or buttermilk, stirring often until creamy.
- Make ahead for the holidays: Make them up to 2 days ahead, then reheat covered in a 350ºF oven for about 30 minutes, or keep warm in a slow cooker on low.
What to Serve with Brown Butter Mashed Potatoes
- Smoked Spatchcock Turkey
- Lemon Herb Roasted Cornish Hens
- Beef Pot Roast
- Green Bean Mushroom Gratin
- Sausage and Caramelized Onion Stuffing
- Homemade Cranberry Sauce
Frequently Asked Questions
Yes. Make them up to 2 days ahead, store covered in the fridge, and reheat in a 350ºF oven or on the stove with a splash of buttermilk. Brown a fresh tablespoon of butter to drizzle on top right before serving so it tastes just made.
Gluey potatoes are almost always overworked. Using a blender, food processor, or electric mixer breaks the starch cells and releases too much starch. A ricer or food mill keeps them light and fluffy.
The butter is ready when it stops foaming loudly, the milk solids at the bottom turn a deep amber, and it smells nutty. This usually takes about 5 minutes over medium heat with constant stirring.
Russets make the lightest, fluffiest mash because they are high in starch. Yukon Golds make a creamier, denser mash with a naturally buttery flavor. Both work well in this recipe.
Yes, and this recipe calls for it. Salted butter browns the same way as unsalted. Since many herb blends also contain salt, taste the potatoes before adding any extra at the end.
Start with a turkey, add two or three sides, and finish with a pie. My Thanksgiving recipe collection has mains, sides, and desserts to fill out the whole table.
If you like this recipe, try:
- 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 Mashed Potatoes
Recommended Tools
- Potato ricer or food mill
- Small light-colored saucepan
Ingredients
- 3 lbs russet potatoes, peeled and cut into chunks
- 6 tbsp salted butter, plus 2 tablespoons
- ½-¾ cups buttermilk, warmed slightly
- 1-2 tbsp 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.
Notes
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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.