Judy’s famous Brown Butter Mashed Potatoes. These rich swirls of creamy mashed potatoes topped with nutty brown butter are indulgent. This easy technique will transform your potatoes. They’re a true crowd pleaser and are great to make ahead.
These mashed potatoes were a hit every time! They disappeared quickly and were a staple to the meaty main dishes at church meal time.
Browned Butter Mashed Potatoes
Judy is the pastor’s wife at a Mennonite church, here, down in the South, where we live. At Fellowship meal she was sure to bring these luscious mashed potatoes in her slow cooker topped with browned butter.
The youth, children, and adults all raved about her brown butter mashed potatoes. They disappeared fast, and if there were other mashed potatoes, hers were the first to go.
When I asked for the recipe, she graciously told me how she prepared these creamy mashed potatoes. The truth is, she doesn’t have a recipe, but thankfully, I was able to perfect them after many attempts and errors.
You’re probably thinking, How hard can it be to make mashed potatoes? Well, truth be told, there are many things that can go wrong, and I’m going to share all the tips for success and how to make them in advance for Sunday lunch or gatherings.
This brown butter mashed potatoes recipe is a must-try! It makes just enough to fill a 5-quart slow cooker (to stay warm), and leftovers can be used for shepherd’s pie the next day.
Did you make gravy? I also like to use leftover homemade gravy and mashed potatoes to make this Mashed Potato Casserole with Crispy Chicken. Use frozen crispy chicken tenders for an easy dinner!
Mise en Place
Equipment:
- Electric mixer (key for fluffy and creamy mashed potatoes)
- A large pot (at least 5 quarts)
- Slow Cooker to keep the mashed potatoes warm until serving
Ingredients For Brown Butter Mashed Potatoes
These browned butter mashed potatoes have a short list of ingredients. The key ingredient is half-and-half and lots of it! They may look too simple, but they work. I’ll leave some tips below to enhance your mashed potatoes.
- Potatoes- Judy uses either Idaho or Russet. I used huge starchy chef’s potatoes.
- Half and half—Judy uses around a quart of half and half. I know it seems like a lot, but it’s what makes these mashed potatoes so dreamy, fluffy, and airy! The key is to use a mixer to incorporate that much!
- Butter- I happened to have salted butter, so that’s what I used. If you use unsalted butter, adjust the salt to taste. You will need two sticks of butter, one for the mashed potatoes and one for browning the butter for the top.
- Salt- Add seasoning to taste, I think three teaspoons is good.
- White pepper- adds a sweet, subtle, earthy flavor without the appearance of black flecks.
Easy Enhancements:
- Add garlic salt for a garlic mashed potatoes vibe. To not overdo it with salt, use garlic powder.
- My mom loves to add Vegeta seasoning to mashed potatoes.
- Adding onion powder or onion salt adds a sweet and savory onion flavor that is subtle and so flavorful.
- Dried Parsley flakes can be stirred into mashed potatoes for presentation and a subtle flavor without making a mess in the kitchen.
- If you want to freeze mashed potatoes, add a block of cream cheese and 1/2 cup of sour cream.
- Caramelized onions in butter.
Note: If I’m making a loaded mashed potato casserole with bacon and extra toppings, I usually top or stir in a little bit of grated cheese.
What are your favorite mashed potato add-ins? I’d love to know!
How To Make Brown Butter Mashed Potatoes:
Bringing the water and potatoes to a boil together is important so they cook more evenly.
- Prep: Peel and cut the potatoes into even 1-inch chunks. Submerge them in cold water so they don’t oxidize.
- Cook the potatoes: Add potatoes to a pot of salted water. Bring the water to a boil and cook the potatoes until they are tender enough to mash (about 15 minutes).
- Drain and dry the Potatoes: Drain the cooked potatoes in a colander over a large bowl. Keep the potato water for baking bread or making gravy. Place the potatoes into a stand mixer with one stick of butter.
- Mix the potatoes and ingredients: Fluff the Potatoes with a stand mixer at low speed for 15 seconds. Gradually add half and half in increments. Add the seasonings. Keep in mind that the starchier the potatoes, the more liquid they will need. Mix for about 5 minutes, slowly adding half and half until the potatoes look airy.
- Keep Warm until serving: transfer fluffy mashed potatoes into a lightly greased crockpot. Set on warm or low for 2-3 hours.
- Make the Browned Butter: Melt one stick of butter in a small saucepan or skillet over medium heat. Keep stirring over medium heat for about 8 minutes from the time you add it to the pan. Keep a close eye on the butter as it rapidly burns. You want a medium brown color. It should smell nutty, and you should see brown flecks. You could top mashed potatoes with brown butter immediately, or brown it and pour it over the top before serving.
To Make Ahead:
These browned butter mashed potatoes are best served the day they are made. The day after, they tend to be too stiff. However, Judy did mention that you can peel them the day before and cover them with cold water. That way, the next morning’s prep is done, and it gets rid of the starch (better for diabetic people).
Storing:
If you happen to get leftovers, no worries. Leftover mashed potatoes can be cooled and placed in an airtight container for up to 3 days. Use leftovers to make shepherd’s pie and this cheesy Chicken Mashed Potato Casserole.
Important Mashed Potato Tips:
- Do not overcook or overboil the potatoes. Nobody wants waterlogged potatoes. Mushy and too much water in the potatoes (from overboiling) will make them gritty and bland. Even if the potatoes sit in hot water, get them drained asap.
- Bring the potatoes and water to a boil together for even cooking.
- Cut potatoes into even bite-sized pieces. I cut mine into thick 1-inch cubes. This ensures the potatoes cook evenly.
- Use potato water for bread dough and gravies.
- Brown butter over a steady medium heat, stirring constantly so it doesn’t burn.
- Gradually add the half-and-half to the potatoes as they are mixing in the mixer. It is a bad idea to dump all the cream in, as the variety of potatoes can take less or more.
- Avoid using green potatoes. If you see some sprouts, that’s fine just break them off.
- Work with a few potatoes at a time. When peeling the potatoes, wash and cut them, and keep them submerged in cold water so they don’t oxidize.
Have you made these browned butter mashed potatoes? I’d love to hear if they were a hit at your gathering!
Brown Butter Mashed Potatoes
Equipment
- 1 large pot (5 quarts or more)
- 1 Stand Mixer (To fluff and mix potatoes)
- 1 Small saucepan or skillet To brown the butter
- 1 large mixing bowl To keep potatoes submerged in cold water after peeling
Ingredients
Ingredients:
- 5 lbs Russet potatoes (or Idaho)
- 8 oz salted butter* (divided)
- 3 1/4 cups half and half
- 3 1/2 tsp salt
- 3/4 tsp white pepper
Instructions
Directions:
Prep: Peel and cut the potatoes into even 1-inch chunks. Submerge them in cold water so they don't oxidize.- Cook the potatoes: Add potatoes, 1 Tbsp salt, and 2 quarts of water to a large pot. Bring the water to a boil and cook the potatoes (covered with a lid) over medium heat until they are tender enough to mash (about 15 minutes).
- Drain and dry the Potatoes: Drain the cooked potatoes in a colander over a large bowl. Keep the potato water for baking bread or making gravy. Place the potatoes into a stand mixer with one stick of butter. You could cover and let the potatoes steam so the butter melts for a couple of minutes.
- Mix the potatoes and ingredients: Fluff the Potatoes with a stand mixer at low speed for 15 seconds. Gradually add half and half in increments. Add the seasonings. Keep in mind that the starchier the potatoes, the more liquid they will need. Mix for about 5 minutes, slowly adding half and half until the potatoes look airy.
- Keep Warm until serving: transfer fluffy mashed potatoes into a lightly greased crockpot. Set on warm or low for 2-3 hours.
- Make the Browned Butter: Melt one stick of butter in a small saucepan or skillet over medium heat. Keep stirring over medium heat for about 8 minutes from the time you add it to the pan. Keep a close eye on the butter as it rapidly burns. You want a medium brown color. It should smell nutty, and you should see brown flecks. You could top mashed potatoes with brown butter immediately, or brown it and pour it over the top before serving.
Notes
- If using unsalted butter, add more salt to taste.
- Leftover mashed potatoes can be reheated in a casserole dish with a splash of milk. Cover and bake at 350°F for 45 minutes. Its also a great reason to make sheprads pie.
