Brown Butter Mashed Potatoes for Thanksgiving Dinner
Brown Butter Mashed Potatoes for Thanksgiving Dinner are the perfect twist on a classic side dish. The rich, nutty flavor of browned butter adds a deep, comforting taste to the…
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Brown Butter Mashed Potatoes for Thanksgiving Dinner are the perfect twist on a classic side dish. The rich, nutty flavor of browned butter adds a deep, comforting taste to the creamy mashed potatoes you already love. Soft, fluffy, and buttery, these potatoes bring a little extra warmth and flavor to your holiday table.
I love making these mashed potatoes because the brown butter takes just a few extra minutes but totally changes the game. It gives the dish a lovely aroma and a touch of toasted nuttiness that makes everyone ask for seconds. A little tip I always follow: don’t rush the butter browning process—it’s worth the wait for that perfect golden color and smell.
Serve these potatoes right alongside your turkey and gravy, and watch how they disappear fast. They’re so flavorful that even people who don’t usually go for mashed potatoes end up piling their plates high. Thanksgiving dinners feel a bit cozier with a dish like this, and I find it’s always a big hit with family and friends gathered around the table.
Key Ingredients & Substitutions
- Yukon Gold Potatoes
- These are my go-to for mashed potatoes because of their creamy texture and buttery flavor. If you can’t find Yukon Gold, Russets work well too but can be a bit fluffier.
- Butter
- Unsalted butter is best so you can control the salt. Browning butter adds a rich, nutty taste that makes these potatoes special.
- Milk or Heavy Cream
- Whole milk keeps the potatoes smooth and creamy. You can swap heavy cream for even richer potatoes, or use a dairy-free milk like almond or oat milk for a lighter option.
- Sage Leaves
- Fresh sage is a nice touch for garnish and aroma. If you don’t have fresh, dried sage or chopped fresh herbs like thyme work well too.
How Do You Brown Butter Perfectly Without Burning It?
Brown butter adds amazing flavor, but it can burn quickly if you’re not careful. Here’s my simple tip to get it just right:
- Use a light-colored pan so you can see the color change clearly.
- Melt butter over medium heat, and watch closely as it foams, then starts to turn golden brown.
- Swirl the pan gently to cook evenly—avoid stirring, which can break the butter.
- Once you smell that nutty aroma and see golden brown bits forming, immediately remove from heat to stop cooking.
- Let it cool a minute before adding to your potatoes for best flavor.
Equipment You’ll Need
- Large pot – perfect for boiling potatoes evenly and quickly.
- Potato masher or ricer – helps get creamy, lump-free potatoes easily.
- Skillet or small pan – ideal for browning the butter without burning it.
- Wooden spoon or heatproof spatula – for swirling the butter as it browns.
- Measuring cups and spoons – keep your ingredients balanced for great taste.
Flavor Variations & Add-Ins
- Mix in roasted garlic for a gentle, sweet twist that blends beautifully with brown butter.
- Try adding grated Parmesan cheese for a subtle, salty kick and extra creaminess.
- Stir in chopped fresh chives or green onions to add a fresh, mild onion flavor.
- Swap brown butter for browned sage butter to add a cozy, herb-infused note perfect for holidays.
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
- 1/2 to 3/4 cup whole milk or heavy cream, warmed
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- Fresh sage leaves (for garnish, optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to cook the potatoes, plus 5-7 minutes to brown the butter. Overall, plan for around 30 minutes from start to finish, including prep and assembling.
Step-by-Step Instructions:
1. Cook the Potatoes:
Place the peeled and chopped potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring the water to a boil over high heat, then reduce to a simmer. Cook until the potatoes are very tender when pierced with a fork, about 15-20 minutes.
2. Brown the Butter:
While the potatoes cook, melt the butter in a skillet over medium heat. Keep swirling the pan occasionally as the butter melts and starts to foam. Continue cooking until it turns a golden brown color and smells nutty, about 5-7 minutes. Be careful not to burn the butter, then remove the skillet from heat.
3. Mash and Mix:
Drain the cooked potatoes well and return them to the pot or a large bowl. Mash them using a potato masher or ricer until smooth. Gradually add the browned butter, warmed milk or cream, salt, and pepper. Stir gently until the potatoes are creamy and well combined. Taste and adjust salt and pepper as needed.
4. Serve:
Transfer the mashed potatoes to a serving bowl. For extra flavor and a nice look, drizzle a spoonful of the browned butter over the top. Garnish with fresh sage leaves if you like. Serve warm and enjoy your rich, creamy mashed potatoes at your Thanksgiving dinner!
Can I Use Russet Potatoes Instead of Yukon Gold?
Yes, Russets can be used as a substitute. They have a higher starch content and will create fluffier mashed potatoes, but Yukon Golds are creamier and hold their shape better.
How Do I Store Leftover Mashed Potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream to loosen the texture if needed.
Can I Prepare Mashed Potatoes Ahead of Time?
Absolutely! You can make the mashed potatoes and brown butter in advance. Store separately in the fridge and reheat together on the stove over low heat before serving, stirring occasionally.
What Can I Use If I Don’t Have Fresh Sage?
If fresh sage isn’t available, dried sage or other fresh herbs like thyme or rosemary make great alternatives to garnish or infuse flavor.