Brown butter mashed potatoes are a rich, creamy twist on the classic side dish. Make this recipe for dinner or your next holiday gathering!
There are dozens of ways to make mashed potatoes, but they usually just involve different forms of liquids and dairy to create the desired texture.
Instead, this recipe uses Greek yogurt to add creaminess and browned butter for an extra depth of flavor.
Brown butter also works well in pasta dishes, like my Smoked Sausage and Browned Butter Pasta or Brown Butter Bucatini with Walnuts.
When added to Walnut Banana Bread, it adds a nutty, caramelized flavor that you won’t be able to resist.
INGREDIENT NOTES AND SUBSTITUTIONS
Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.
- Potatoes – I like to use Russet since they balance the rich buttery flavor from the browned butter. Yukon Gold is a popular alternative, especially if you plan on freezing this recipe. Or, try a mix of Russet and red or waxy potatoes for some variety in flavor and texture.
- Sage – This recipe uses whole fried sage leaves to add both flavor and a pretty garnish. If needed, replace the fresh leaves with ground sage and add it to the pan once the butter has been browned.
- Greek yogurt – Not only does this create a creamy texture, but it adds a little tang to counter the rich flavor from the butter. Sour cream or creme fraiche would make a great substitute if needed.
How to make brown butter mashed potatoes
To see how easy this is to make, watch this quick video!
After boiling the potatoes, this dish comes together quickly. Just mash the ingredients together in a bowl, then top with browned butter and crispy sage leaves!
- Cook the potatoes: Bring a large pot of salted water to a boil, then add the chopped potatoes and cook until fork tender.
- Brown the butter: While the potatoes are cooking, melt the butter in a skillet on the stove. Simmer with the garlic and sage leaves until the butter starts to darken.
- Mash and serve: Drain the potatoes and mash with the remaining ingredients. Mix in half of the browned butter, then transfer to a serving bowl. Top with the remaining butter and fried sage leaves.
Can mashed potatoes be frozen?
Short answer – yes! While potatoes and dairy don’t tend to hold up well in the freezer, combining them with each other seems to do the trick.
The fat from the butter, milk, and yogurt keep the potatoes moist and creamy, while recipes made with broth tend to just crumble when thawed.
Mashed potatoes will last up to a year in the freezer, but it’s best to use them within a few months. They can be reheated straight from the freezer or thawed in the refrigerator first.
- Large portions: Allow the mashed potatoes to cool before transferring to a large storage bag or container. With a bag, remove any air and press flat for easier storing.
- Individual portions: Use a measuring cup to place equal scoops onto a baking sheet lined with parchment paper. Freeze until solid, then transfer to a large storage bag and squeeze out as much air as possible.
- Use an electric mixer – Save some time and elbow grease by mashing the potatoes in a stand mixer with the paddle attachment. A handheld mixer will also work, but make sure to keep the speed on low. Avoid overmixing so the texture of the mashed potatoes doesn’t become gluey.
- Storage – Cover leftovers or transfer to an airtight container. Keep in the refrigerator and use them within 5 days.
- Reheating mashed potatoes – The key is to go low and slow. On the stove or in the oven is typically best, though you may need to add extra butter or milk to prevent them from dying out. If microwaving, heat at half power and stir every minute until warmed through.
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Brown Butter Mashed Potatoes
- 3 lbs russet potatoes peeled
- 8 tbsp butter
- 4 garlic cloves minced
- 10 fresh sage leaves (See Note 1)
- 1 cup milk
- 1/2 cup plain Greek yogurt
- 1 tsp salt
- black pepper to taste
- Cut potatoes into 2 inch pieces and boil in heavily salted water, covered. About 12 minutes or until fork tender.
- In a skillet melt the butter over medium low heat. Add the sage leaves and garlic, turn heat to a simmer. Cook until butter turns a golden brown and the aroma is nutty, about 4-5 minutes. Remove from heat, set aside.
- In a large bowl mash the drained potatoes with the milk, Greek yogurt, salt and black pepper or add all to a mixer with paddle attachment to beat for a minute. Drizzle in half of the brown butter, reserving remainder and crispy sage leaves for later.
- Mash until desired consistency, taste for seasoning and serve topped with remaining brown butter and crispy sage leaves.
- If you do not have fresh sage leaves, after browning the butter with the garlic add 1/8 tsp of ground sage.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
These were amazing and so easy to make. Everyone loved them!
I’m so happy to read this, Michele! Thanks for your comment and rating the recipe. 🙂
I’m collecting recipes for this year’s Thanksgiving. This will definitely be on the table! Thank you.
I am so glad this will make the table!
Sounds delicious and I can save/freeze, Wow! Im making these tonight. Thank you, Kevin.
That is a great idea! Let me know how you like them!