November 11th, 2013

Browned Butter Mashed Potatoes



Today we honor and give our thanks to all the brave men and women who have sacrificed so much in our behalf!

If you’d like a great way for your family to show appreciation, Holiday Mail for Heroes is collecting Christmas Cards now.  Jump over to our Facebook Page for more details.- Your kids will love making these cards.


Now, are you ready to get serious about your Thanksgiving menu?   Are you one that has a set menu and nothing varies, or do you like to try some new and fun additions each year?  If you fit in the second category, these potatoes are one you definitely need to try!

Mashed potatoes are a staple at our house.  I’ve had this recipe booked marked in a old copy of Southern Living  for Browned Butter Mashed Potatoes and finally decided to try them.  I didn’t tell anyone at my house so I could see their reaction. I thought either they wouldn’t notice at all, or they would be upset that I messed with the potatoes.  They definitely did notice, and the response was, “What did you do to the potatoes – these are so good!” {Yeah!}

Browning the butter takes just a few extra minutes and adds a toasty flavor that really is amazing in the potatoes.  We love them – they will definitely be on our Thanksgiving table this year!  The drizzle of brown butter on top and a few chopped fresh herbs {which I forgot to add in the picture- drats!} sprinkled on top make a pretty presentation.  Try them and let me know if your family approves them for the holidays.


Browned Butter Mashed Potatoes


3/4 cup butter
4 pounds Yukon gold potatoes, peeled and cut into 2 inch pieces
1 tablespoon salt, divided
3/4 cup half-and-half
1/2 cup milk (more/less as needed)
1/4 teaspoon pepper
garnish with fresh herb (sage, rosemary, or thyme), optional


Cook butter in a 2-qt. heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or just until butter begins to turn golden brown.  Immediately remove pan from heat, and pour butter into a small bowl.  (Butter will continue to darken if left in saucepan.)  Remove and reserve 1 to 2 Tbsp. browned butter.

Bring potatoes, 2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium-high heat; boil 20 minutes or until tender.  Drain.  Reduce heat to low.  Return potatoes to Dutch oven, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry.

Mash potatoes with a potato masher to desired consistency.  Stir in remaining browned butter, half-and-half, pepper, and remaining 1 tsp. salt.  Add in the milk as needed until you reach desired consistency, stirring just until blended.

Transfer to a serving dish.  Drizzle with reserved 1 to 2 Tbsp. browned butter.  Garnish, if desired.

NOTE: To make ahead, prepare recipe as directed through Step 3. Place in a lightly greased 2 1/2-qt. ovenproof serving dish; cover and chill up to 2 days. Let stand at room temperature 30 minutes. Bake, uncovered, at 350° for 35 to 40 minutes or until thoroughly heated. Drizzle with reserved brown butter, and garnish, if desired.

Recipe adapted from Southern Living


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2 Responses to “Browned Butter Mashed Potatoes”

  1. Looks delicious ladies! I have never made browned butter before, but I’ve heard its amazing. Love the fresh take on an old classic, mashed potatoes!

  2. I can’t wait to try this. I always like to change up the menu!


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