Mashed potatoes are already the best side dish of all time. (I only speak the truth.) But add browned butter and parmesan and a little horseradish? Go ahead. Crown yourself Queen of Thanksgiving. You earned it with these Browned Butter Mashed Potatoes. Originally published November 11, 2014.
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Eric just decided that it was time for some late-night popcorn, RIGHT AFTER I decided that it was time to brush my teeth. He decided that he wanted it spicy, so he squeezed on some lime juice and dumped half a bottle of cayenne pepper on top. I decided that this might taste exactly like the popcorn version of Hot Cheetos, so I ate half the bowl, and now my mouth has actual flames bursting out of it. REAL ONES YOU GUYS.
Tonight was fun, despite the inferno. Eric and I went to see a friend play her violin at a classical music quiz at a coffeehouse downtown. They would play an excerpt, then ask questions like “What color is this piece described as?” (I’m not kidding). Or some questions were like, “Who said, ‘Listening to Vaughan Williams is like staring at a cow for 45 minutes?”
Everything is funnier when the guy trying to get you to describe orchestra music as yellow or purple is wearing a Mozart wig, white knee-highs, and buckled shoes. (We all thought the music was distinctly red, but it turned out to be bright blue. (??) Still tied for second place though! Woot!)
Meet your new holiday favorite: browned butter mashed potatoes
Can you SEE these potatoes? Guys, that is browned butter. Who needs gravy when you’ve got this glorious stuff??
Mashed potatoes were my favorite food growing up. It’s still pretty high up there. Adding browned butter to food (any food!) makes it 1000x better than it was to begin with, so brown butter mashed potatoes seems like a pretty logical step. I mean, how often do you get to drizzle straight-up butter? The Parmesan adds that perfect bite. The horseradish sauce is not overwhelming; it is not meant to be spicy. It just adds great flavor.
I made these 3 times because I couldn’t get the photos looking right. 3 times! I know. But they are so bafflingly awesome that none of us minded eating 15 pounds of potatoes. Brownbutter, people. Where it’s at. Make these for Thanksgiving! This is your chance to become a mashed potato legend, my friends.
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“These were AMAZING! May have to switch out the “standard” mashed potatoes for Thanksgiving!” – Mary
Key ingredients
- I like to use red potatoes because their naturally creamy texture and lower starch content make smoother, creamier mashed potatoes that are rich without becoming gluey or gummy.
- The Parmesan adds a nutty depth of flavor; make sure to grate it fresh!
- Trust me on the horseradish, guys. Not enough to make it spicy, just enough to make it interesting. If you don’t have horseradish, use cayenne, crushed red pepper, or good old Tabasco. Just not too much.
- BUTTER! Can you even make mashed potatoes without butter? I don´t want to know!
How to make browned butter mashed potatoes
Bring a large pot of water to a boil. While the water heats, scrub the potatoes clean and cut them into 1- to 2-inch pieces; smaller pieces will cook more quickly and evenly.
Here’s how I chopped my potatoes. Any way you slice it, though… And here’s the hot sauce I used. It doesn’t really matter what kind you use, as long as it’s something with a kick.
Add the potatoes to the boiling water, then reduce the heat to medium and simmer until they are fork-tender. Drain the potatoes well and return them to the pot or transfer them to a large mixing bowl.
Add the milk, sour cream, salt, pepper, minced garlic, onion powder, parsley, and Parmesan cheese. Using a potato masher or hand mixer, mash the potatoes until smooth and creamy. Stir in the horseradish sauce, starting with a small amount and adding more to taste. Not spicy–just a bit of ooommpphf.
Meanwhile, make the brown butter.
Add the butter to a skillet or saucepan over medium heat and cook, stirring every minute or two with a wooden spoon.
After several minutes, the butter will begin to foam. Continue stirring and watching carefully as the milk solids toast.
Once the butter turns golden brown with tiny brown specks at the bottom and develops a nutty aroma, remove it from the heat and immediately pour it into a bowl to stop the cooking process.
You can either stir the brown butter directly into the mashed potatoes or serve it on the side for drizzling over each portion for a little fancy finish.
What to serve with brown butter mashed potatoes
Honestly, these mashed potatoes pair well with just about everything. While I could happily eat them straight from the bowl, they are great as part of a holiday feast. Here are a few of my favorite main dishes to serve alongside them:
- Herb Roasted Turkey >> these potatoes were MADE for your Thanksgiving table
- Prime Rib Recipe To Impress Your Guests >> add the potatoes for a total show-stopper dinner
- Best Honey Baked Ham Recipe >> your Easter menu just got a massive upgrade
- Saucy Pork Chops >> the perfect date night menu
How to store leftover mashed potatoes
Store leftover potatoes in an airtight container in the refrigerator for up to 4 days. If you have extra brown butter, store it separately and drizzle it over the potatoes when serving.
You can reheat these mashed potatoes in the microwave in 30-second intervals, stirring between each, until warmed through. You can also reheat them on the stovetop over low heat. Add a splash of milk or cream if they seem dry.
To reheat the browned butter, microwave it at 50% power in 10- to 15-second intervals until melted, or warm it gently in a small saucepan over low heat. Avoid overheating, as the butter can splatter.
Can I freeze leftover potatoes?
Yes! Allow the mashed potatoes to cool completely before transferring them to a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently, stirring in a little milk or butter to restore their texture.
More potato recipes
Easter Recipes
Gruyère-Crisped Potatoes Au Gratin
Christmas Recipes
3 Ingredient Roasted Potatoes with Crunchy Onions
Christmas Recipes
Make Ahead Creamy Italian Mashed Potatoes
Side Dish Recipes (& Veggies)
Aunt Shirley’s Mashed Potatoes Recipe with Cream Cheese
Brown Butter Mashed Potatoes
Ingredients
- 5 pounds red potatoes, chopped into equal size pieces
- 1/3 cup milk, more as needed
- 1/2 cup sour cream
- 1 & 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 2 cloves garlic, minced
- 1 & 1/2 teaspoons onion powder
- 2-3 tablespoons parsley, fresh, chopped (or 2 teaspoons dried)
- 1/3 cup Parmesan, grated
- 1 to 5 teaspoons horseradish sauce, taste it!
- 3/4 cup butter
Instructions
- Bring a large pot of water to boil.
- Scrub the potatoes clean and chop them. The smaller they are, the faster they will boil. I do mine in about 1-2 inch pieces.
- Add the potatoes to the pot and bring to a boil. Lower the heat to medium and simmer for 20-35 minutes, depending on the size of your potatoes.
- When they are fork-tender, drain the water and return the potatoes to the pot, or to a large bowl.
- Add the milk, sour cream, salt, pepper, minced garlic, onion powder, parsley, and Parmesan.
- Mash the potatoes with a potato masher or with a hand mixer. Add some horseradish sauce and mix it in. Taste it to see if you want more.
- Add the butter to a pot or skillet. Turn the heat to medium. Cook, stirring every 1-2 minutes with a wooden spoon. After a couple minutes, the butter will start to foam. Keep watching it. Eventually the butter will turn brown and you will see tiny brown specks. The smell will turn nutty. You might not be able to see the color under the foam very well, which is part of the reason you need to stir. Once it is brown and it looks silty at the bottom, it is done. Pour it into a bowl to stop the cooking process.
- At this point you can either add all the butter to the potatoes and mix it in, or let people spoon it over each serving. I prefer the latter. Because how often do you get to DRIZZLE BUTTER.
Can this be made in a slow cooker, besides the brown butter?
Hi Nastassia! Yes, follow the instructions for these Slow Cooker mashed potatoes!
I cannot wait to make these again this year for Thanksgiving. I first came across your recipe about three or four years ago and made them when my dad came here for Thanksgiving. We have not had him here sense, however, it’s just me and the family this year. So I’m making these to add a little bit of spice and memories to this Thanksgiving. Thank you again for posting this recipe and for me finding it again!
I’m so glad you found it again Ronna! Looks like you’ve found a new family tradition! :) Happy Thanksgiving!
Love your browned butter mashed potatoes recipe. Looks yummy! I’ll definitely try it, but instead of 3/4 teaspoon pepper i’ll use 1/2! I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing, Karen!
These were AMAZING! May have to switch out the “standard” mashed potatoes for Thanksgiving!
Thanks Mary! I’m so happy you guys liked them! They really are perfect for Thanksgiving! Thanks for coming back to comment :)
Hi Karen!
I was writing down your recipe and I noticed it said 1/3 Milk. Did you mean 1/3 Cup?
Thanks love!
Happy Holidays!
Hey Megan! Thanks for catching that! Yes, 1/3 cup. It’s all fixed now. Happy Thanksgiving!
These look delicious. You’ve got to love brown butter!!! It adds amazing flavor to what can be an otherwise bland dish. :) Yum!
Amen Amber! Brown butter to the max :)
Is it even remotely appropriate to tell you that I’m drooling all over my keyboards keys. Brown butter! In mashed potatoes! I love this!
POOLED BROWNED BUTTER. Karen. KAREN. I THINK WE NEED TO LIVE CLOSER TO EACH OTHER.
There have been so many times when I’ve brushed my teeth, only to realize that I want some chocolate! That’s my ultimate weakness!
These mashed potatoes are fantastic. Heck yes to leaving the skins on the potato and the butter!
Ha! Well we are clearly on the same page today!! And I 100% agree that brown butter makes everything better! Love this!
Hand me that bowl and the largest spoon you can find, girl! Pretty sure I don’t need anything else come Thanksgiving Day ;). Those are some seriously perfect-looking mashed potatoes if I ever did see some!!!
The horseradish in these mashed potatoes sounds like a wonderful idea! Yum!
Okay! I cannot handle the flavors in these potatoes! Browned butter…are you kidding me??!! Delicious!
Baha!!! Your email seriously just made me laugh out loud. Love this post, lOVE THESE PHOTOS, love your site, love you!!!!!!
Thanks Tiffany! I will mention you in my speech, or acknowledge you in my book, or whatever. :) :)
Sweet mercy, lady, these sound (and LOOK) incredible. I’ve never missed browned butter more. *swoon*