Brown Butter Mashed Potatoes for Thanksgiving Dinner
Brown Butter Mashed Potatoes for Thanksgiving Dinner are the ultimate comfort side dish. Creamy mashed potatoes get a rich, nutty twist with the addition of brown butter, which adds a…
Tip: save now, cook later.Brown Butter Mashed Potatoes for Thanksgiving Dinner are the ultimate comfort side dish. Creamy mashed potatoes get a rich, nutty twist with the addition of brown butter, which adds a deep, buttery flavor that everyone will love. This dish strikes the perfect balance between smooth and fluffy textures, making it a standout on any holiday table.
I love making these mashed potatoes because the brown butter turns a simple side into something special without much extra effort. Watching the butter bubble and turn golden brown fills the kitchen with an amazing aroma that instantly feels like the holidays. I usually add a pinch of salt and a little garlic to bring out even more flavor, and it never fails to impress my family.
For me, these brown butter mashed potatoes taste best when served warm alongside a juicy turkey and all the fixings. They soak up gravy beautifully and bring a cozy, homemade feel to the meal. If you’re looking to add a little magic to your Thanksgiving dinner, this is definitely a recipe I recommend trying.
Key Ingredients & Substitutions
Yukon Gold Potatoes: These are my favorite for mashed potatoes because they’re creamy and hold shape well. If unavailable, Russet potatoes work too but can be fluffier and less buttery.
Butter: Using unsalted butter lets you control the saltiness. Brown butter adds a deep, nutty taste that lifts the whole dish. For a lighter option, try olive oil, but the flavor will be different.
Milk or Cream: I prefer whole milk or cream for richness, but you can substitute with milk alternatives like oat or almond milk to keep it dairy-free.
Toasted Nuts (optional): Chopped pecans or walnuts add a great crunch and flavor contrast. If you don’t like nuts or have allergies, skip them or try crispy bacon bits for a different texture.
How Do You Master Perfect Brown Butter for Mashed Potatoes?
Making brown butter is simple but needs care to avoid burning. It’s the key to adding that nutty, deep flavor to the potatoes.
- Use a light-colored pan to watch the color change easily.
- Melt butter over medium heat, swirling the pan often.
- First, the butter foams, then the milk solids settle and turn golden brown.
- Once you smell a nutty aroma and see a golden color, remove from heat immediately.
- Be ready to add it right to the potatoes to keep the flavor fresh.
Equipment You’ll Need
- Large pot – perfect for boiling potatoes evenly without crowding.
- Potato masher or ricer – helps you get smooth, lump-free mashed potatoes.
- Small saucepan – ideal for browning the butter gently and watching the color.
- Wooden spoon or spatula – great for stirring potatoes and butter without scratching.
- Measuring cups and spoons – for accurate butter and milk amounts.
Flavor Variations & Add-Ins
- Add roasted garlic for a mellow, sweet twist that pairs well with brown butter.
- Mix in grated Parmesan cheese for extra creaminess and a salty bite.
- Stir in chopped fresh herbs like rosemary or sage to bring fresh, earthy flavors.
- Swap toasted pecans for crumbled crispy bacon to add a smoky crunch.
How to Make Brown Butter Mashed Potatoes for Thanksgiving Dinner
Ingredients You’ll Need:
Main Ingredients:
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup whole milk or heavy cream, warmed
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Additions and Garnishes:
- 1/4 cup chopped toasted pecans or walnuts
- Fresh thyme leaves, for garnish
- Additional butter for topping
How Much Time Will You Need?
This recipe takes about 35 minutes total — 15 to 20 minutes to boil the potatoes until tender, about 5 minutes to brown the butter, and another 5 to 10 minutes to mash and mix everything together. It’s a quick way to make creamy, flavorful mashed potatoes perfect for your holiday meal.
Step-by-Step Instructions:
1. Cook the Potatoes:
Put the peeled and cut potatoes into a large pot and cover them with cold water. Add a pinch of salt to the water. Bring everything to a boil over high heat, then turn the heat down to let the potatoes simmer gently. Let them cook until they’re very soft and you can easily poke a fork through them, about 15 to 20 minutes.
2. Make the Brown Butter:
While the potatoes are cooking, melt the butter in a small saucepan over medium heat. Keep swirling or stirring the butter as it melts. First, it will foam up, then it will start to turn a golden brown color and smell nutty. This usually takes about 4 to 5 minutes. Be careful not to let it burn! When it’s browned and fragrant, take the pan off the heat and set it aside.
3. Mash and Mix:
Drain the cooked potatoes well and return them to the pot. Mash them using a potato masher or a ricer if you want an extra smooth texture. Slowly add the browned butter, stirring it into the potatoes. If you like, mix in the toasted nuts now for a little crunch. Next, add the warmed milk or cream bit by bit until the mashed potatoes feel creamy and smooth.
4. Season and Serve:
Salt and pepper the potatoes generously to your liking. Give everything a good mix to combine. Transfer the mashed potatoes to a serving bowl, add a small pat of butter on top for extra richness, and sprinkle with fresh thyme leaves if you want a pretty, herbal touch. Serve warm and enjoy alongside your Thanksgiving turkey and gravy!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for the creamiest texture. If you only have frozen, thaw them completely and drain any excess moisture before mashing to avoid watery potatoes.
Can I Make Brown Butter Mashed Potatoes Ahead of Time?
Yes! Prepare the potatoes and brown butter, then store them separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove, stirring in a splash of milk or cream to restore creaminess.
What’s the Best Potato for Mashed Potatoes?
Yukon Gold potatoes are ideal for this recipe because they’re naturally creamy and hold their shape well, but Russets can work if you prefer a fluffier texture.
How Do I Avoid Burning the Brown Butter?
Use a light-colored pan to watch the butter closely as it melts. Lower the heat if needed and swirl the pan frequently. Remove the butter from heat as soon as it turns a golden brown and smells nutty.