Unbelievable Brown Butter Mashed Potatoes in 2 Steps

Okay, so here’s the thing: I didn’t *always* think mashed potatoes could be exciting. I mean, they’re, well, mashed potatoes! But then I discovered the magic of browned butter. Wow! Suddenly, basic mashed potatoes transformed into something truly special.

These **Brown Butter Mashed Potatoes**? They’re seriously on another level. As a self-taught home cook from Seattle, I’m all about easy and delicious, and trust me, this recipe delivers. It’s all about that nutty, rich flavor that elevates the humble potato to something extraordinary!

Why You’ll Love These Brown Butter Mashed Potatoes

Okay, let me tell you why these will become your new go-to side dish:

• Super easy to make – even on a busy weeknight!
• That brown butter? It adds a rich, nutty flavor you won’t believe. So much better than plain ol’ butter.
• They’re seriously versatile. Goes with, like, *everything*. Chicken, steak, veggies…you name it!
• Impress your guests without slaving away in the kitchen. Win-win!

Ingredients for Perfect Brown Butter Mashed Potatoes

Alright, here’s what you’ll need. Keep it simple, right? We’re talking 2 pounds of Yukon Gold potatoes (peeled and quartered, please!), 1/2 cup of unsalted butter (the *good* stuff!), 1/2 cup of milk, and of course, salt and pepper to taste. Easy peasy!

How to Make Brown Butter Mashed Potatoes: Step-by-Step

Okay, listen up! This is *so* easy. Here’s how we turn ordinary potatoes into **Brown Butter Mashed Potatoes** that will blow your mind:

1. First, you’ll want to get those 2 pounds of Yukon Golds peeled and quartered. Toss ’em into a pot and cover with cold, salted water. Bring that to a boil and let it bubble away until the potatoes are fork-tender – about 15-20 minutes.
2. While those potatoes are doing their thing, let’s make the magic happen: the browned butter! Grab your 1/2 cup of unsalted butter and melt it in a saucepan over medium heat. Now, this is important: keep an eye on it! It’ll start to foam, then turn a gorgeous golden brown with a nutty aroma. Don’t walk away! This takes about 5-7 minutes. Careful, it can go from perfect to burnt pretty quickly.
3. Once the potatoes are tender, drain ’em *real* good and put ’em back in the pot.
4. Time to mash! You can use a regular potato masher, but if you want *seriously* smooth potatoes, a potato ricer is the way to go.
5. Now for the good stuff! Pour in that browned butter (scrape up all those yummy browned bits from the bottom of the pan!) and the 1/2 cup of milk. Stir it all together until smooth and creamy.
6. Finally, season with salt and pepper to taste. Don’t be shy!
7. Serve those babies hot and watch everyone swoon!

Tips for the Best Brown Butter Mashed Potatoes

Okay, so you wanna make *amazing* Brown Butter Mashed Potatoes? I’ve got a few tricks up my sleeve – things I’ve learned after, oh, let’s just say *lots* of batches! First, Yukon Golds are your best friend. They get super creamy. Browning the butter? Low and slow is the motto. Don’t crank up the heat; patience is key to developing that nutty flavor. Oh, and don’t be afraid to add a little extra milk for the perfect, dreamy consistency. Trust me, these little things make a HUGE difference!

Variations on Brown Butter Mashed Potatoes

Okay, so you’ve mastered the basic **Brown Butter Mashed Potatoes**—congrats! Now, let’s get a little wild, shall we? You can totally jazz these up! Roasted garlic? YES, please! Mash in a whole head for garlicky goodness. Fresh herbs? Thyme or rosemary are amazing. Or how about some cheese? A little Parmesan or Gruyere takes them to a whole new level. Don’t be afraid to experiment! It’s kinda my favorite part!

Serving Suggestions for Brown Butter Mashed Potatoes

These **Brown Butter Mashed Potatoes** are SO good with just about anything! But if you’re looking for ideas, they’re amazing with roast chicken, a juicy steak, or even just some simple roasted vegetables. For real comfort food, try them with this Parmesan Crusted Chicken Breast! Seriously, yum!

FAQ About Brown Butter Mashed Potatoes

Got questions? I got answers! Here are some common questions I get asked about these amazing **Brown Butter Mashed Potatoes**:

Can I make these ahead of time?

You totally can! But here’s the deal: mashed potatoes are always best fresh. If you *need* to make them ahead, whip them up, then pop them in a slow cooker on warm. Add a splash of milk or cream to keep them moist. They’ll be good for a few hours!

What kind of potatoes are best for Brown Butter Mashed Potatoes?

I’m a Yukon Gold kinda gal! They’re naturally creamy and have a slightly buttery flavor that works SO well with the browned butter. Russets will work in a pinch, but they can be a little starchier, so be careful not to overmix them!

How do I prevent my mashed potatoes from getting gummy?

Overmixing is the enemy! Once the potatoes are cooked, be gentle. Don’t beat them to death! Use a light hand when you’re adding the butter and milk, and just stir until everything’s combined. That keeps them light and fluffy.

Can I freeze these Brown Butter Mashed Potatoes?

Freezing mashed potatoes can be tricky, and the texture might change a bit. But, if you really need to, use freezer bags and try to get out as much air as possible. When you thaw them give a good stir!

Nutritional Information for Brown Butter Mashed Potatoes

Just a heads-up: nutritional info can vary *a lot* depending on the exact ingredients and brands you use. This is just an estimate, so don’t take it as gospel, okay?

Enjoy Your Brown Butter Mashed Potatoes!

Alright, my friends, go forth and make some seriously amazing **Brown Butter Mashed Potatoes**! I really hope you love this recipe as much as I do! And hey, if you try it out, leave a comment below and let me know what you think! Bonus points if you share a pic on social media! Happy mashing!

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