The Ultimate Brown Butter Mashed Potatoes Recipe
This foolproof mashed potatoes recipe uses a mix of Yukon Gems and Russets for the perfect fluff factor. Learn the secret to creamy mashed potatoes with brown butter.
If you have been searching for a definitive mashed potatoes recipe, your quest ends here. The secret to the best mashed potatoes isn't just about how much dairy you can fold in; it is about respecting the starch and managing the moisture levels of the tubers themselves.
By using a 50/50 blend of waxy Yukon Golds and starchy Russets, we achieve a texture that is both sturdy and cloud-light. When you pass these through a ricer and fold in toasted brown butter and warm cream, you get incredibly creamy mashed potatoes that hold their shape on the plate without ever becoming gummy or heavy.
Ingredients
The Potatoes
- 1.5 lbs (680g) Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1.5 lbs (680g) Russet potatoes, peeled and cut into 2-inch chunks
- 1 tablespoon kosher salt (for boiling water)
The Dairy and Seasoning
- 1/2 cup (113g) unsalted butter
- 1 cup (240ml) heavy cream or whole milk
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon fresh chives, finely minced (optional garnish)
Instructions
- 1
Place the potato chunks in a large pot and cover with cold water by at least 2 inches.
- 2
Add 1 tablespoon of salt to the water and bring to a boil over high heat, then reduce to a simmer.
- 3
Cook for 15 to 20 minutes until the potatoes are completely tender and fall apart easily when pierced with a fork.
- 4
While the potatoes cook, melt the butter in a small saucepan over medium heat, whisking occasionally until the milk solids turn golden brown and smell nutty.
- 5
Stir the cream into the brown butter and keep the mixture warm over very low heat; do not let it boil.
- 6
Drain the cooked potatoes thoroughly in a colander and return them to the hot, empty pot for 2 minutes over low heat to steam off any excess moisture.
- 7
Pass the hot potatoes through a potato ricer or food mill into a large mixing bowl.
- 8
Slowly pour the warm brown butter and cream mixture over the potatoes, folding gently with a rubber spatula until just combined.
- 9
Season with salt and pepper, tasting as you go, and serve immediately topped with fresh chives.
Tips
- → Never use a food processor or blender; the high-speed blades tear the starch molecules and turn your potatoes into wallpaper paste.
- → Always start your potatoes in cold water to ensure the outside doesn't overcook and dissolve before the centers are soft.
- → The 'dry-off' step after draining is vital; removing that last bit of steam ensures the potatoes absorb the butter rather than remaining watery.
FAQ
Why does my mashed potatoes recipe turn out gummy?
Gummy potatoes are usually caused by overworking the starch. Using a potato ricer instead of a hand mixer prevent the starch cells from rupturing, resulting in a light, fluffy texture.
Can I make these mashed potatoes ahead of time?
Yes. Keep them warm in a slow cooker on the 'warm' setting for up to 2 hours, or reheat them on the stove with an extra splash of warm milk to loosen the texture.
How do I season potatoes properly?
Potatoes are starch-heavy and need significant salt. Always salt the boiling water first, then season the final mash in small increments, tasting after every addition.
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