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.
Featured Comment
“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.
I would take butter (browned butter!) over gravy on my potatoes ANY day! These look amazing!
You’ve convinced me – these look super good! :)
Hi Karen, I’m all about the sides, these look amazing!
Agreed Cheri! Thanks so much!
Browned butter in mashed potatoes??? You are a literal genius, woman.
Welp, these look like the best mashed potatoes ever! I am a major mashed potato snob, and I would easily eat a whole bowl of this. I bet your subconsciously kept messing up the pictures so you had an excuse to keep making and eating these potatoes. I would do the same thing : )
Um I actually think you’re right Natalie. The first and second photo sessions really weren’t that bad, I was just being picky…and craving brown butter.
Stop it!!!! Brown butter is my weakness! These look so amazing. And then I scroll down and see your Gruyere-Crisped Potatoes Au-Gratin. You’re my twin, I swear :)
Okay okay Kathleen what if we put gruyere in the mashed potatoes instead of parmesan??? I’m seeing a great mash up in my future. Get it? Mash up??? Oh boy.
We’re crazies. It’s a wonder we aren’t 7000 pounds.
YESSSSSSSS. I am SO excited for Thanksgiving, and yes, I think I will name myself Queen Thanksgiving. Or maybe Lady Thanksgiving…I’m not sure if I’m ready for all that responsibility. Heavy is the head that wears the crown and all that.
Now I’m just picturing you wearing a mashed potato crown.
Now this is how Thanksgiving mashed potatoes should be made, love the flavors!
Thanks Matt! You have to go over the top for T-day right? :)
Queen Thanksgiving! With this recipe I might not make anything else. A giant bowl of browned butter for me and everyone else can fend for themselves! :) These look amazing!
Giant bowl of browned butter lol. Forget the potatoes, and everybody else!! This is why we’re friends Alex. When are we getting together to bake??
I had to see how you added the brown butter. Makes a lot more sense to add on top. Otherwise, the potatoes would be brown and these look awesome.
Thanks Peter! It’s true I guess they do get brown if you mix it in. I didn’t even think about it! Too distracted I think.
Oh wow, what a great way to make mashed potatoes even better! Browned butter is like caramelized onions or truffle oil, it just makes everything fantastic!
Yes you are so right! So much flavor. Thanks Danielle!
You are speaking my truth, Karen! For my 16th birthday, we went to a fancy steakhouse and I ordered mashed potatoes as my entree. My family thought I requested the steak house for steak, but I only wanted to go because they had the best garlic mashed potatoes in town! Now these brown butter guys, they bring it up a notch! I’m going to have to make them this week to try them out pre turkey day!
Oh my gosh Caitlin, that’s awesome! Totally sounds like something I would have done as a 16 year old. Mashed potatoes were my favorite food for a long time!
Love the real talk, as always Karen. GAH – I hate when I brush my teeth for bed and then decided there is something worthy of eating. It’s tough sometimes. Yes to brown butter on everything for Thanksgiving this year. YUM!
I seriously am planning on drizzling it over everything Liz. Potatoes, turkey, stuffing, toothbrush…
you made these potatoes three times?! Well, it was worth it because they look amazing. . dude, browned butter, parmesan and a little horseradish? Awesomeness right here! ok and I’m totally going to try lime juice and cayenne pepper on my popcorn next time! Genius!
Yeah, I know, right? A little ridiculous. At the end of each shoot I would be like, well, guess I’ll have to make them again. Too bad!! Being a food blogger is so hard. (And try the popcorn!! I think I’m going to blog it soon, it was legit!!)
Mashed potatoes are just about the perfect food – creamy, warm, buttery….Maybe we’re related?!
I owe all of my love for mashed potatoes to you, Mom :)