As your resident drama queen, I’ll be blunt: these are the best mashed potatoes I’ve ever made.
I know — bold claim. You don’t have to agree, and taste is subjective. But right now I’m deep into brown-butter obsession, so my opinion may be a little biased.
Here’s the thing: browning butter changes its flavor in a way that allows you to use less of it while getting more impact. That may sound odd, but the concentrated, nutty, caramelized notes make dishes richer so a smaller amount goes a long way.
Brown butter deepens flavor the way a little bacon grease or dissolved anchovy can transform a sauce. It adds savory complexity and a toasty sweetness that makes simple things sing.
Full disclosure: recently I made pasta with a lot of anchovies and didn’t tell anyone until after they ate it — they loved it, even if some threatened to pie me in the face. True story.
And yes, I bake things too. I made mini double-chocolate donuts covered in rainbow sprinkles and watched my husband devour the entire plate within minutes. I complained dramatically, of course — it’s what I do — but the donuts were gone in no time.
Also: my hand-mixer once decided to fling a beater off mid-use and nearly took out my eye, so I sometimes use just one beater now. It’s less efficient and more ridiculous, but we adapt.
Brown butter is the little tweak that elevates ordinary food. It’s like the perfect finishing touch — a crunchy cinnamon coating on a holiday almond, a well-placed accessory on an outfit, or the extra sparkle in your favorite gloss. Not essential, but it makes everything better.
Browned Butter Mashed Potatoes
4 to 6, with generous helpings + leftovers
45 mins
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Ingredients
- 3 pounds yukon gold or russet potatoes, peeled and chopped into chunks
- 6 tablespoons unsalted butter
- 1 cup milk, whole milk yields the creamiest result, 2% works fine
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
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Peel and chop the potatoes. Place them in a large pot and cover with cold water, stopping when the water is about an inch above the potatoes. Bring to a boil over high heat, then simmer for 25–30 minutes or until the potatoes are fork tender.
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When the potatoes have about 5 minutes left, melt the butter in a small saucepan over medium heat. Whisk continuously and cook until brown specks form and the butter becomes nutty in aroma, then remove from heat immediately.
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Drain the potatoes and return them to the pot over low heat. Use a potato masher to break them up, then add the browned butter, milk, and salt. Mash until mostly smooth, or use a hand mixer to whip them until creamy. Taste and adjust seasoning with salt, pepper, or more browned butter if desired.
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Garnish with fresh sage and serve immediately.
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I’ll admit I’m a sage addict too — fried or fresh it pairs wonderfully with these potatoes. At least my culinary obsessions are delicious.