Description

This recipe for Indulgent Brown Butter Mashed Potatoes transforms a classic side dish into a rich and flavorful comfort food favorite. By browning the butter before mixing it into the creamy potatoes, the dish gains a nutty depth that elevates its taste. Using red potatoes ensures a creamy yet slightly chunky texture, making these mashed potatoes a perfect complement to roasted meats or festive meals.

Ingredients

Scale

Main Ingredients

2 pounds Red Potatoes (Ideal for a creamy texture; Yukon Gold can be used if needed.)
1 teaspoon Kosher Salt (Essential for enhancing the potatoes’ natural flavor.)
½ cup Unsalted Butter (Browning this adds a rich, nutty flavor.)
½ cup Heavy Cream (Provides luxurious creaminess; half-and-half works as a lighter alternative.)
½ teaspoon Black Pepper (Adds a subtle kick; adjust according to taste.)
2 tablespoons Fresh Parsley (Offers a pop of color and freshness; optional.)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the potatoes: Wash and peel the red potatoes, then cut them into uniform chunks to ensure even cooking. Place the potato pieces in a large pot and cover them with cold water. Add the kosher salt to the water to season the potatoes as they cook.
Cook the potatoes: Bring the water to a boil over high heat, then reduce to medium and simmer the potatoes for about 15-20 minutes or until they are tender when pierced with a fork.
B preparation of brown butter: While the potatoes cook, melt the unsalted butter in a skillet over medium heat. Continue cooking the butter, swirling occasionally, until it turns golden brown and develops a nutty aroma. Be careful not to burn it. Remove from heat once browned.
Drain and mash: Drain the cooked potatoes thoroughly and return them to the pot or a large mixing bowl. Using a potato masher or electric mixer, begin mashing the potatoes until mostly smooth but still slightly textured if desired.
Add cream and seasonings: Slowly stir in the browned butter and heavy cream, mixing until the potatoes become luscious and creamy. Season with black pepper and adjust salt if necessary to taste.
Garnish and serve: Fold in chopped fresh parsley if using, for a fresh color and flavor boost. Serve the mashed potatoes warm as a perfect side dish to your favorite comfort foods.

Notes

For a lighter version, substitute heavy cream with half-and-half or whole milk.
Yukon Gold potatoes can be used as an alternative for a smoother texture.
Do not skip the browning of the butter; it imparts a deep, nutty flavor that elevates the dish.
Fresh parsley is optional but adds a nice color contrast and fresh taste.
Be careful not to overmix the potatoes to avoid a gluey texture.