Brown Butter Mashed Potatoes for Thanksgiving Dinner
Brown Butter Mashed Potatoes for Thanksgiving Dinner are the perfect twist on a classic favorite. These mashed potatoes are creamy and smooth, with a rich, nutty flavor from the browned…
By Ashley
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Reading time: 6 min
Brown Butter Mashed Potatoes for Thanksgiving Dinner are the perfect twist on a classic favorite. These mashed potatoes are creamy and smooth, with a rich, nutty flavor from the browned butter that makes every bite feel extra special. The warmth of the brown butter adds a comforting depth that pairs beautifully with all the other Thanksgiving dishes on your table.
I love making these mashed potatoes because the brown butter gives them such a cozy, homemade feel without any extra fuss. The aroma that fills the kitchen when the butter browns is like an invitation to gather around the table right away. It’s a simple step that really takes the dish to the next level, and I find myself craving these potatoes even outside of the holidays.
My favorite way to serve these is right alongside the turkey and cranberry sauce, letting the rich mashed potatoes soak up any extra gravy. They’re always a real crowd-pleaser, and I’ve noticed that everyone reaches for seconds. If you’re looking to bring a little extra comfort and flavor to your Thanksgiving dinner, these brown butter mashed potatoes are a warm and inviting choice that won’t disappoint.
Key Ingredients & Substitutions
Yukon Gold Potatoes: These are my favorite for mashed potatoes because they’re naturally creamy and have a slightly buttery flavor. You can also use Russets if you like a fluffier texture, but Yukon Golds are easier to mash without getting gluey.
Butter: Browning the butter adds a rich, nutty flavor. Use unsalted butter so you can control the salt level better. If you need a dairy-free option, try vegan butter or olive oil, but the flavor will be different.
Milk: Whole milk keeps the mash creamy. If you prefer, use half-and-half or cream for a richer taste. For dairy-free, warm almond or oat milk works fine, just keep it unsweetened and plain.
Sour Cream: This is optional but it adds a little tang and extra creaminess. Greek yogurt can be a good substitute if you want a healthier twist without losing that creamy texture.
How Do You Perfectly Brown Butter Without Burning It?
Brown butter is the star here, but it can burn fast if you’re not careful. Use a light-colored pan so you can see the color change clearly. Here’s what I do:
- Melt butter over medium heat, stirring or swirling the pan constantly.
- Watch for the foam to settle and the milk solids to turn golden brown—it smells nutty and looks slightly darker.
- Remove it from heat immediately as it browns even a little more off the stove.
- Pour it into a heatproof bowl right away to stop cooking.
This small step adds amazing depth to your mashed potatoes without adding extra ingredients!
Equipment You’ll Need
- Large pot – perfect for boiling the potatoes evenly and quickly.
- Potato masher or ricer – makes for smooth, lump-free mashed potatoes; I prefer a ricer for silky texture.
- Small saucepan – to brown the butter safely while watching it closely.
- Wooden spoon or heatproof spatula – handy for swirling butter and mixing potatoes without scratching.
- Mixing bowl (optional) – if you like to mash and mix potatoes outside the pot for easier stirring.
Flavor Variations & Add-Ins
- Mix in roasted garlic for a gentle, sweet garlic flavor that pairs well with brown butter.
- Stir chopped fresh herbs like chives or rosemary into the potatoes to add fresh, earthy notes.
- Add shredded Parmesan or cheddar cheese for a richer, cheesy taste that makes this a heartier side.
- Use cream cheese instead of sour cream for a tangy, extra creamy potato texture.
Brown Butter Mashed Potatoes for Thanksgiving Dinner
Ingredients You’ll Need:
Main Ingredients:
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 cup whole milk, warmed
- 1/2 cup unsalted butter (to be browned)
- 1/4 cup sour cream (optional, for extra creaminess)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh herbs like thyme or sage for garnish (optional)
Time Needed
This recipe takes about 10 minutes to prep and 15–20 minutes to cook the potatoes. Browning the butter takes about 5 minutes. Overall, expect to spend about 30–35 minutes from start to finish, perfect for the busy Thanksgiving kitchen!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the peeled and cut Yukon Gold potatoes into a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are very tender and can be pierced easily with a fork, about 15 to 20 minutes.
2. Brown the Butter:
While the potatoes are cooking, melt the unsalted butter in a small saucepan over medium heat. Keep swirling the pan occasionally, and watch closely as the butter begins to turn golden brown and releases a nutty aroma. Be careful not to burn it! Once browned, remove from heat and set aside.
3. Mash and Mix:
Drain the cooked potatoes well, then return them to the pot or place in a large mixing bowl. Mash the potatoes using a potato masher or ricer until smooth. Gradually stir in the warmed milk and sour cream, if using, until you reach your desired creamy texture.
4. Add Brown Butter and Season:
Pour most of the browned butter into the mashed potatoes and stir well to combine the nutty flavor throughout. Reserve a little butter to drizzle on top when serving. Season with salt and freshly ground black pepper to taste, stirring thoroughly.
5. Serve and Garnish:
Transfer the mashed potatoes to a serving bowl. Drizzle the reserved brown butter over the top and sprinkle with some fresh black pepper. If you like, garnish with fresh thyme or sage for a lovely aroma and presentation. Serve hot alongside your Thanksgiving meal and enjoy!
Can I Use Russet Potatoes Instead of Yukon Gold?
Yes! Russets work well for fluffy mashed potatoes, but Yukon Golds give a creamier, buttery texture. If using Russets, be careful not to overmix to avoid a gluey result.
How Do I Store Leftover Mashed Potatoes?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to loosen the texture if needed.
Can I Make These Mashed Potatoes Ahead of Time?
Absolutely! Prepare and mash the potatoes, then refrigerate. Before serving, reheat on low heat and stir in extra warmed milk or butter to refresh the creamy texture.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, Greek yogurt or cream cheese are great alternatives that add creaminess and a touch of tang to the mashed potatoes.