Description

Hey friends, Beau here! Mashed potatoes are a classic side, but with brown butter, they become unforgettable. Nutty, rich, and aromatic, this twist takes humble potatoes to gourmet-level comfort food.

Ingredients

2½ lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
½ cup (1 stick) unsalted butter
½ cup warm milk (or cream/half-and-half for extra richness)
¼ cup sour cream (or plain Greek yogurt)
Salt & freshly ground black pepper, to taste
Optional: Chopped fresh chives for garnish

Instructions

1. Boil the Potatoes

Place potato cubes in a large pot of salted cold water.
Bring to a boil over high heat, then reduce to a simmer.
Cook 15–20 minutes, until fork-tender.

Tip: Start in cold water to cook evenly.

2. Drain & Dry

Drain potatoes thoroughly.
Return to the hot, empty pot for 1 minute to let excess moisture steam off.

Tip: This ensures fluffy, not gluey, mashed potatoes.

3. Brown the Butter

Melt butter in a light-colored skillet over medium heat.
Stir constantly; butter will foam, then brown milk solids will form at the bottom in 3–5 minutes.
Smell that nutty aroma? That’s when you remove it from heat immediately.

Tip: Brown butter can burn in seconds—stay attentive!

4. Mash & Combine

Mash potatoes using a ricer or masher.
Add warm milk and sour cream; mix until smooth.
Season generously with salt and pepper.

5. Swirl in the Magic

Pour in browned butter, including the golden bits, and fold gently until fully incorporated.

Serving & Presentation

Pile mashed potatoes in a wide serving bowl.
Create gentle swoops for gravy pockets.
Sprinkle chopped chives on top for color and freshness.
Optional: Dot with extra butter and broil briefly for a golden, crispy top.

Notes

Gummy potatoes? Don’t overmix; avoid food processors. Yukon Golds are foolproof.
Make ahead? Refrigerate cooled potatoes in an airtight container; reheat gently with a splash of milk.
Burnt butter? Start over; it can’t be salvaged.
Peel potatoes? Optional. Skins add rustic texture; scrub well if leaving them on.