Brown Butter Mashed Potatoes: Creamy Garlic Parmesan Recipe

Mise en Place

Equipment:

• Electric mixer — important for light, airy mashed potatoes.
• Large pot (at least 5 quarts) for boiling the potatoes.
• Slow cooker to keep the mashed potatoes warm until serving.

Ingredients For Brown Butter Mashed Potatoes

This recipe uses a short list of ingredients. The key is a generous amount of half-and-half and a mixer to incorporate it for a dreamy texture. Below are the main components and a few tips to tweak the flavor.

• Potatoes — Russet or Idaho work best for a starchy, fluffy result.
• Half-and-half — about a quart; it gives the potatoes a rich, airy consistency when added gradually while mixing.
• Butter — two sticks: one added to the potatoes and one browned for serving. If using unsalted butter, adjust the salt.
• Salt — season to taste; roughly 3 teaspoons is a good starting point for this amount.
• White pepper — adds subtle, earthy warmth without visible black specks.

Easy Enhancements:

• Use garlic powder for a garlic-mashed-potato flavor without adding too much salt.
• Onion powder or onion salt adds a sweet-savory depth that blends well into the potatoes.
• Stir in dried parsley flakes for visual appeal and a mild herb note.
• For freezing, add a block of cream cheese and 1/2 cup sour cream to help maintain texture when reheated.
• Caramelized onions folded in butter add a rich, savory topping or mix-in.

Note: For a loaded mashed potato casserole, stir in or top with grated cheese, bacon, and other toppings just before serving.

How To Make Brown Butter Mashed Potatoes:

Start the potatoes in cold water and bring them to a boil together so they cook evenly.

1. Prep: Peel and cut the potatoes into even 1-inch chunks. Submerge them in cold water to prevent oxidation.
2. Cook: Place the potatoes in a large pot with 1 tablespoon salt and about 2 quarts of water. Cover and bring to a boil, then simmer until potatoes are tender, about 15 minutes.
3. Drain and dry: Drain the potatoes in a colander over a large bowl and reserve the potato water for bread or gravy if desired. Return the potatoes to a mixer bowl and add one stick of butter; covering for a couple of minutes lets the butter melt into the hot potatoes.
4. Mix: Use a stand mixer on low to fluff the potatoes for 10–15 seconds, then gradually add the half-and-half in increments while mixing. Add salt and white pepper to taste. Mix for about 5 minutes total, adding liquid slowly until the potatoes look airy and smooth.
5. Keep warm: Transfer the mashed potatoes to a lightly greased crockpot and keep on warm or low for 2–3 hours for serving.
6. Brown the butter: Melt the second stick of butter in a small skillet over medium heat, stirring constantly for about 6–8 minutes until it reaches a medium brown color and smells nutty. Watch closely—browned butter can go from perfect to burned quickly. Drizzle the brown butter over the potatoes just before serving or pour it over the top at the table.

To Make Ahead:

These potatoes are best the day they are made; they can firm up overnight. Judy suggests peeling the potatoes the day before and storing them submerged in cold water to remove excess starch and simplify morning prep.

Storing:

Cool leftovers and store in an airtight container for up to 3 days. Reheat in a casserole dish with a splash of milk, covered, at 350°F for about 45 minutes. Leftovers also work well for shepherd’s pie or casseroles.

Important Mashed Potato Tips:

• Do not overcook the potatoes — overboiled, waterlogged potatoes become gritty and bland. Drain them promptly once tender.
• Start potatoes in cold water and bring them to a boil together to ensure even cooking.
• Cut potatoes into even 1-inch pieces so they finish cooking at the same time.
• Reserve potato cooking water for bread dough or to thin gravies — it adds flavor and starch.
• Brown butter over steady medium heat and stir constantly to prevent burning; look for a medium brown color and a nutty aroma.
• Add half-and-half gradually while mixing; the amount needed will vary with potato starchiness.
• Avoid green potatoes. Small sprouts can be removed, but heavily greened potatoes should be discarded.
• Keep peeled and cut potatoes submerged in cold water until ready to cook to prevent discoloration.

Have you made these browned butter mashed potatoes? I’d love to hear if they were a hit at your gathering!